GRANDPA’S ITALIAN CHOCOLATE CAKE: TORTA DEL NONNO

Torta del Nonno: Grandpa’s Cake with Chocolate Custard
Torta del Nonno, the chocolate custard-filled counterpart to Torta della Nonna, is a rich and indulgent dessert.

This Italian classic combines a buttery lemon shortcrust pastry (Pasta Frolla) with luscious chocolate custard, topped with pine nuts and powdered sugar.

Perfect for any occasion, it’s a treat that everyone will adore!

Why You’ll Love This Recipe

• Rich and Creamy: The dark chocolate custard elevates this dessert to indulgent perfection.
• Rustic Italian Charm: A twist on a classic that brings comfort and nostalgia.
• Perfect for Sharing: Ideal for family gatherings, holidays, or as an after-dinner treat.

Cooking Time

• Preparation Time: 30 minutes
• Chilling Time (Dough): 30 minutes
• Cooking Time: 50 minutes (20 minutes for base + 30 minutes for filled cake)
• Total Time: 1 hour 50 minutes
• Servings: 12

Ingredients

For the Lemon Shortbread (Pasta Frolla al Limone)

• 2 1/2 cups (300 g) all-purpose flour
• 2/3 cup (150 g) unsalted butter, softened
• 1/2 cup + 2 tbsp (120 g) sugar
• 2 egg yolks
• 1 whole egg
• Zest of 1 lemon, finely grated
• Pinch of salt

For the Filling

• Chocolate custard (Crema Pasticcera al Cioccolato)
  Link to recipe: Chocolate Custard

For Garnish

• Pine nuts, to taste
• Powdered sugar, for dusting

Step-by-Step Method

1. Prepare the Pasta Frolla

1. In a large bowl or on a clean work surface, make a well with the flour and sugar.
2. Place the butter, egg yolks, whole egg, lemon zest, and salt in the center.
3. Using your hands, mix the ingredients until they come together to form a dough.
4. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

2. Prepare the Base and Sides

1. Preheat the oven to 400°F (200°C).
2. Grease and line springform pans (4-inch for small cakes or 10-inch for larger cakes) with parchment paper.
3. Press a portion of the chilled dough into the bottom of the pans, pricking with a fork to prevent bubbling.
4. Bake for 20 minutes, or until golden. Remove from the oven and let cool.

3. Assemble the Cake

1. Press more chilled dough onto the sides of the cooled pans to create the crust.
2. Fill the cake with prepared chocolate custard, smoothing the top.
3. Roll out the remaining dough and cut a circle to fit the top of the pans. Cover the custard with the dough lid.
4. Optionally, brush the top with beaten egg and sprinkle with pine nuts.

4. Bake the Cake

1. Increase the oven temperature to 450°F (230°C).
2. Bake the assembled cakes for 30 minutes, or until golden brown and fully set.
3. Remove from the oven and let cool for 5–10 minutes. Run a knife around the edges to loosen the cake before releasing the springform pan.

5. Garnish and Serve

1. If pine nuts weren’t added before baking, sprinkle them on the cooled cake.
2. Dust generously with powdered sugar.
3. Serve at room temperature for the best flavor and texture.

Tips

• Pine Nut Variations: Toast the pine nuts before adding for extra flavor.
• Dough Handling: Keep the dough cold to make it easier to work with and prevent sticking.
• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (Per Serving)

Buon Appetito!
Torta del Nonno is a rich, chocolatey delight that captures the essence of Italian baking. Enjoy this dessert with family and friends, and savor every bite of its creamy, nutty goodness!

Grandpa’s Italian Chocolate Cake: Torta Del Nonno

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Dough Chilling Time 30 minutes mins

Servings 12

Calories 320 kcal

Ingredients

  

For the Lemon Shortbread (Pasta Frolla al Limone)

• 2 1/2 cups 300 g all-purpose flour
• 2/3 cup 150 g unsalted butter, softened
• 1/2 cup + 2 tbsp 120 g sugar
• 2 egg yolks
• 1 whole egg
• Zest of 1 lemon finely grated
• Pinch of salt

For the Filling

• Chocolate custard Crema Pasticcera al Cioccolato
• Link to recipe: Chocolate Custard

For Garnish

• Pine nuts to taste
• Powdered sugar for dusting

Instructions

 

Prepare the Pasta Frolla

• In a large bowl or on a clean work surface, make a well with the flour and sugar.
• Place the butter, egg yolks, whole egg, lemon zest, and salt in the center.
• Using your hands, mix the ingredients until they come together to form a dough.
• Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Prepare the Base and Sides

• Preheat the oven to 400°F (200°C).
• Grease and line springform pans (4-inch for small cakes or 10-inch for larger cakes) with parchment paper.
• Press a portion of the chilled dough into the bottom of the pans, pricking with a fork to prevent bubbling.
• Bake for 20 minutes, or until golden. Remove from the oven and let cool.

Assemble the Cake

• Press more chilled dough onto the sides of the cooled pans to create the crust.
• Fill the cake with prepared chocolate custard, smoothing the top.
• Roll out the remaining dough and cut a circle to fit the top of the pans. Cover the custard with the dough lid.
• Optionally, brush the top with beaten egg and sprinkle with pine nuts.

Bake the Cake

• Increase the oven temperature to 450°F (230°C).
• Bake the assembled cakes for 30 minutes, or until golden brown and fully set.
• Remove from the oven and let cool for 5–10 minutes. Run a knife around the edges to loosen the cake before releasing the springform pan.

Garnish and Serve

• If pine nuts weren’t added before baking, sprinkle them on the cooled cake.
• Dust generously with powdered sugar.
• Serve at room temperature for the best flavor and texture.