Torta del Nonno - Grandfather's Cake

Name: Torta del Nonno - Grandfather's Cake
Prep time: 60 min
Cook time: 45 min
Total time: 285 min
Yield: 10
Cuisine: Italian
Ingredients: 1 cup Cream (1 cup cream (whole, heavy or whipping cream at least 30% fat content); 1 cup Whole Milk (1 cup milk (whole/heavy milk)); 6 pieces Egg Yolks (5 large egg yolks + 1 large egg yolk (room temperature)); 10 tbsp Granulated Sugar (10 tablespoons granulated sugar + ½ cup granulated sugar); 1 tsp Vanilla (1 teaspoon vanilla extract); 3 ½ tbsp All-Purpose Flour (3½ tablespoons all purpose flour + 2¼ cups all purpose flour); 2 ½ oz Dark Chocolate (2½ ounces dark chocolate (good quality, I use one with 52% cocoa)); 1 pinch Table Salt (1 pinch salt (If using unsalted butter then add ¼ teaspoon of salt)); ½ tsp Baking Powder (½ teaspoon baking powder); 2 tbsp Dutch Processed Cocoa Powder (2 tablespoons unsweetened dutch processed cocoa (sifted)); 1 piece Egg (1 large egg (room temperature)); ¾ cup Unsalted Butter (¾ cup butter cubed (room temperature)); ¼ cup Almond (¼ cup almond slices)

Torta del Nonno - Grandfather's Cake - Desserts (Italian)

285 minItalian

Servings10

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Vegetarian
Pescatarian
Halal

Ingredients

For 10 servings

Cream1 cup · 1 cup cream (whole, heavy or whipping cream at least 30% fat content
Whole Milk1 cup · 1 cup milk (whole/heavy milk)
Egg Yolks6 pieces · 5 large egg yolks + 1 large egg yolk (room temperature)
Granulated Sugar10 tbsp · 10 tablespoons granulated sugar + ½ cup granulated sugar
Vanilla1 tsp · 1 teaspoon vanilla extract
All-Purpose Flour3 ½ tbsp · 3½ tablespoons all purpose flour + 2¼ cups all purpose flour
Dark Chocolate2 ½ oz · 2½ ounces dark chocolate (good quality, I use one with 52% cocoa)
Table Salt1 pinch · 1 pinch salt (If using unsalted butter then add ¼ teaspoon of salt)
Baking Powder½ tsp · ½ teaspoon baking powder
Dutch Processed Cocoa Powder2 tbsp · 2 tablespoons unsweetened dutch processed cocoa (sifted)
Egg1 piece · 1 large egg (room temperature)
Unsalted Butter¾ cup · ¾ cup butter cubed (room temperature)
Almond¼ cup · ¼ cup almond slices

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Steps

1FOR THE CHOCOLATE PASTRY CREAM
2Melt chocolate either in the microwave or in a glass bowl over a pot of water (make sure the water does not touch the bottom of the bowl) on low heat. Set aside to cool to warm.In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
3In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously (don't stop) until thickened, remove to a glass bowl and whisk in melted cooled chocolate until combined. Cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours. Depending how long you leave the cream in the fridge you may want to whip it for about 30 seconds to get it nice and creamy again.
4FOR THE PIE DOUGH
5In a large bowl, mixing bowl or food processor bowl add the flour, salt, baking powder, sugar and sifted cocoa (it can be sifted directly into the bowl), mix together with a whisk. Add the egg, yolk and butter, combine with the flat beater, pulsing or with a fork or clean hands until almost combined.
6Move to a lightly floured flat surface and gently knead a couple of times just to bring it together. Wrap the dough in plastic and refrigerate 30-60 minutes.
7PUTTING IT ALL TOGETHER
8Line an 8 inch / 20cm round cake pan with parchment paper or grease and flour or spray and 8 inch / 20cm springform pan.
9Divide the dough in two (one a little more than the other). Roll out the larger part to a bit thicker then ⅛" thick circle, place the dough in the prepared pan and up the sides, trim around the edges. Spread the cream filling evenly on the dough.
10roll out the remaining dough and place on top of the filling and seal the edges. Brush the dough with milk and sprinkle with the almond flakes. Cover and refrigerate for 30 minutes.
11Pre-heat oven to 350F/180C.
12Bake for approximately 35-45 minutes. Let cool at room temperature in the pan, then cover the pan and refrigerate for at least 2 hours. Transfer the cake to a clean plate, dust with powdered/icing sugar and serve. Enjoy!