DessertsRecipes

Deliciously rich Torta del Nonno

by Micaela Harrasser

In Italy, on the 2nd October, we celebrate our beloved grandpas (nonni) and what better way than a lovely, chocolate-rich cake? It’s the chocolate version of the well known and most beloved torta della nonna (here you find my recipe). You simply add cocoa powder to the shortcrust, and dark chocolate to the custard cream! Simply a divine torta.

As optional, I add a bit of coffee because it enhances the chocolate flavor. I also use less sugar than other recipes because I prefer my sweets not overloaded with sugars. You can make this cake dairy free by using dairy free chocolate, plant based milk and butter in the same amounts 😉

If you are not a fan of almonds, you can also try other nuts (pistachios and walnuts work very well).

[ratings]

Deliciously rich Torta del Nonno

Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 18cm cake tin:

-Pastry:

  • 205g flour
  • 100g sugar
  • Pinch of salt
  • 1 small egg + 1 small yolk
  • 20g cocoa powder
  • 115g butter cold

-Filling:

  • 220g milk
  • 2 egg yolks
  • 10g maizena
  • 1tsp coffee (optional)
  • 55g sugar
  • 80g dark chocolate

-Decoration:

  • almond flakes
  • egg white

Instructions

  1. First, let’s make the pasta frolla (shortcrust) with chocolate: in a bowl, combine all ingredients but the butter, and mix well with a fork or spoon.
  2. Add the cubed butter (cold from the fridge) to it, and quickly using your hands or a stand mixer, mix in the butter until you don’t see it anymore.
  3. Make sure to be quick to prevent the butter from melting.
  4. Work the dough until you get a smooth and uniform ball, then cover it with cling film and store in the fridge for at least 30 minutes.
  5. During this time, you can start with the filling: finely chop the chocolate.
  6. Place the milk to warm up in a small pot, making sure it doesn’t boil.
  7. In a bowl, combine sugar maizena and egg yolks, and quickly mix with a whisk or spoon.
  8. Add the coffee and mix.
  9. Slowly pour in some milk while mixing (tempering the egg yolks), then keep adding more milk until all combined.
  10. Move back to the stove and cook on very gentle heat while mixing. Make sure you don’t get lumps, or parts sticking to the pot.
  11. Keep cooking until it gets dense.
  12. Turn off the heat then add the chopped chocolate in.
  13. Mix well until combined then set aside.
  14. Let’s assemble the cake now!
  15. Turn the oven to 180C.
  16. Lightly oil your cake tin, then roll out 60% of the pastry to a thickness of 0.3 mm.
  17. Carefully place it onto the cake tin and gently press the dough to adhere to the tin.
  18. Load the center with the chocolate cream.
  19. Roll out the remaining pastry to the same thickness and place it on top.
  20. Pierce the lid with a fork, then brush the top with some of the egg whites.
  21. Cover generously with almond flakes/crumbs, then place in the oven.
  22. Cook for 35-40 min.
  23. Let it cool completely before removing from the shell & cutting. Enjoy!

Notes

Keeps in the fridge in an airtight container for up to two days. You can prep extra dough and freeze it. Make sure it’s fully thawed before rolling it out.

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