Torta al Cioccolato con Crema Pasticcera (Chocolate Cake with Italian bakery cream)

This chocolate cake with bakery cream is a classic Italian dessert and every time I take a bite of it, my mind suddenly travels to my hometown, Modena. There are different versions of it, but this is the one that I bake at home. It is a very comforting dessert and incredibly easy to make.

For the cake:

  • 150g unsalted butter
  • 320g dark chocolate
  • 150g sugar
  • 110g all purpose flour (or gluten free)
  • 30g corn or potato starch
  • 100ml whipping cream
  • 3 eggs
  • 3 oranges (better if organic)
  • 25 – 30g baking powder (1 bag of Lievito Bertolini or Pane Angeli)
  • Icing sugar to decorate

For the cream:

  • 2 eggs yolks
  • 20g all purpose flour
  • 40g sugar
  • 250ml whole milk

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Method:

Place the chocolate, the butter, the cream, and the sugar in a little pot and let it melt on low fire, then let the chocolate mix cool down completely.

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Preheat the oven to 180 C. In the meantime, grate the orange zest and keep it in a little bowl. Squeeze the orange juice and filter it in a glass. Once the chocolate mix is cooled, put it in a large bowl and with the help of a sieve, add the flour and the starch.

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Add the eggs one at the time: add the second only after the first is totally combined to the mix. Add the orange zest and the juice. Continue to mix. Once you have a smooth mix, add the baking powder and continue to mix.

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Take a spring form cake and pass some butter on the surface, then sprinkle with some flour and eliminate the extra. This way your cake won’t stick. Put the chocolate mix in the pan and place in the oven for about 30 min. The cooking time may vary according to the type of oven you use, so after 20 min stick a toothpick in the middle of the cake and if it is dry, it means that your cake is ready.

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For the cream:

In a small bowl put the egg yolks, the sugar and the flour and mix it all together. Once well combined, start adding the milk gradually while stirring. Then put the mix on medium fire and continue to mix. You will see that the mix will get a more dense consistency. When it starts boiling, continue to mix for about 4 min until it gets a bit more dense. Take the cream off the fire and place in a bowl. Let it cool down completely.IMG_20130509_170158_696IMG_20130509_171428_421

We are almost done! Once both the cake and the cream are cooled, cut the cake horizontally and fill it with the delicious cream you have prepared. Sprinkle some icing sugar on it and ENJOY!

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This entry was published on May 14, 2013 at 17:59 and is filed under Dolci, Piatti della Tradizione, Vegetariano. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Torta al Cioccolato con Crema Pasticcera (Chocolate Cake with Italian bakery cream)

  1. Pingback: Pistachio cake | Chocolate Spoon & The Camera

  2. Pingback: Torta alle Fragole | In the Kitchen with Laura

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