Recipe Name: Torta Savoia
Category: Desserts
Servings: 10 slices
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 280g |
| Sugar | 150g |
| All-purpose flour (00) | 90g |
| Cornstarch (Maizena) | 50g |
| Salt | A pinch |
| Dark chocolate | 300g |
| Milk chocolate | 200g |
| White chocolate | 25g |
| Powdered sugar | 25g |
| Unsweetened cocoa powder | 25g |
| Hazelnut flour | 70g |
| Whole milk | 150g |
| Butter | 60g |
| Water | 200g |
| Sugar | 90g |
| Rum | 30g |
| Dark chocolate (for glazing) | 300g |
| Cocoa butter | 50g |
Instructions
Step 1: Prepare the Biscuit Base
To begin making the Torta Savoia, youβll first need to prepare the biscuit dough. In the bowl of a stand mixer, crack the eggs and add the sugar gradually, along with a pinch of salt. Beat the mixture on medium-high speed using a whisk attachment, until the eggs are light, fluffy, and slightly increased in volume, but not overly foamy.
Step 2: Add the Dry Ingredients
Once the egg mixture has reached the right consistency, sift the all-purpose flour (00) and the cornstarch directly into the bowl. With a spatula, gently fold the dry ingredients into the egg mixture, moving from the bottom up to maintain the airiness of the batter. Be careful not to deflate the mixture.
Step 3: Bake the Biscuit Base
Line a baking tray with parchment paper and pour half of the batter onto it. Use a spatula to evenly spread the mixture across the tray, aiming for a smooth and uniform layer. Bake in a preheated static oven at 180Β°C (350Β°F) for approximately 12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
Step 4: Cut the Biscuit into Discs
Once cooled, cut the baked biscuit into five even discs using an 18 cm round pastry ring. Start with the first sheet of biscuit, which will be used for the first two discs, and then proceed to cut the second sheet of biscuit.
Step 5: Prepare the Chocolate Cream
In a blender or food processor, combine the hazelnut flour and cocoa powder, pulsing for a few seconds to mix them well. Next, chop the dark, milk, and white chocolate into small pieces and place each type in a separate bowl. Melt the chocolates individually in the microwave, using short 5-second intervals at low power to avoid burning them. Once melted, combine all three chocolates in one bowl, mixing them together.
Add the sifted dry ingredients (hazelnut flour and cocoa powder) to the melted chocolate mixture, then slowly pour in the milk, stirring continuously. The mixture may thicken after the first addition of milk, so add the second part of the milk gradually and mix well until you have a smooth and creamy texture. Finally, incorporate the butter (at room temperature) and continue mixing until fully combined.
Step 6: Prepare the Syrup for Soaking
For the soaking syrup, combine water and sugar in a small saucepan and bring to a boil, stirring occasionally. Once the sugar is completely dissolved, remove the pan from the heat. Allow the syrup to cool, and then stir in the rum for added flavor.
Step 7: Assemble the Cake
Once the components are prepared and cooled, itβs time to assemble the Torta Savoia. Begin by placing one of the five biscuit discs on a serving platter. Use a piping bag to apply a layer of the chocolate cream, spreading it evenly across the surface. Place another biscuit disc on top and repeat the layering process with the syrup, cream, and biscuit until all the layers are stacked. Remember that the top layer should not have cream but should still be soaked with syrup.
Step 8: Apply the Chocolate Glaze
Transfer the completed cake to a wire rack, placing a tray underneath to catch any drips. For the glaze, melt the dark chocolate and cocoa butter in a microwave-safe bowl, using short bursts of heat to avoid overheating. Once melted, pour the glaze over the top of the cake, ensuring it covers the entire surface.
Step 9: Decorate the Cake
After glazing, place the cake back into the refrigerator for 10 minutes to allow the glaze to set. Then, using a piping bag, you can decorate the top of the cake with a simple inscription of “Savoia” or add any decorative touches you prefer, such as chocolate curls or patterns.
Step 10: Let it Rest
Once decorated, place the cake back in the refrigerator for another 15 minutes to allow the flavors to meld and the glaze to set completely. After the resting period, the Torta Savoia will be ready to serve. Slice into 10 pieces and enjoy the rich, multi-layered treat!
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 470 kcal |
| Protein | 6g |
| Fat | 29g |
| Saturated Fat | 12g |
| Carbohydrates | 55g |
| Fiber | 3g |
| Sugar | 38g |
| Sodium | 50mg |
| Cholesterol | 100mg |
This Torta Savoia is a decadent, multi-layered dessert that brings together three types of chocolate, hazelnut flour, and a rich buttercream, all elegantly layered with a hint of rum for depth of flavor. Perfect for special occasions or any time you want to indulge in a luxurious treat, this cake promises to impress with both its flavor and presentation.
