A delicious Torta del Nonno, a chocolate cake with a cocoa shortcrust base filled with chocolate cream, topped with pine nuts and powdered sugar. This recipe involves making a dough, preparing a creamy filling, and baking it to perfection.
1: In a bowl, mix the room temperature butter with sugar.
2: Add the whole egg and incorporate it.
3: Combine the flour and cocoa, then mix with the other ingredients using a spoon, and knead with hands.
4: Let the shortcrust pastry rest in the fridge for about 20 minutes.
5: In another bowl, beat the egg yolks and sugar with electric whisks.
6: Add cornstarch to the yolks and mix.
7: Incorporate milk and cream, mixing well.
8: Transfer the mixture to a pot and cook over low heat for 10 minutes.
9: Add grated chocolate and mix until it melts.
10: Remove the chocolate cream from heat and let it cool.
11: Divide the shortcrust pastry in two and roll it out.
12: Place one pastry layer in a baking pan and pierce it with a fork.
13: Spread the cooled cream over the pastry and level the surface.
14: Cover with the second layer of shortcrust pastry and seal the edges.
15: Pierce the surface to prevent swelling during baking.
16: Bake in a preheated fan oven at 180°C for 40 minutes.
17: Once baked, let it cool completely, then brush with a little water and sprinkle with pine nuts and powdered sugar.
