Torta 900 is an iconic dessert from the city of Ivrea, near Turin. This soft, creamy chocolate layer cake has been a symbol of Piedmontese pastry tradition for more than a century.
The dessert was created in the late 1800s by master pastry chef Ottavio Bertinotti, whose creativity gave life to this unusually light chocolate cake filled with an indulgent chocolate cream.
In 1970, the pastry shop was purchased by Umberto Balla, and since then Pasticceria Balla has been the official guardian of the original recipe, which has been a registered trademark since 1964.
Because the authentic version is protected, the exact recipe remains a secret. What we can do is recreate a version inspired by the original, achieving a result that is incredibly close in flavor and texture.
The 900 cake is made with a very soft chocolate sponge cake filled with a rich chocolate pastry cream blended with hazelnut spread and whipped butter. If you love delicate chocolate desserts with a velvety filling, this cake is something you absolutely need to try.
Follow my step-by-step instructions to make the traditional Torta 900 at home and enjoy one of Italy’s most unique chocolate desserts.
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Ingredients
Prep Time: 45 Min | Cook Time: 45 Min | Servings: 6-8
Doses for a springform cake pan of 22 cm (9 inch).
FOR THE ITALIAN CHOCOLATE SPONGE CAKE (pan di spagna al cacao)
- 4 medium eggs
- 150 g (¾ cup) granulated sugar
- 120 g (1 cup) "00" flour
- 40 g (⅓ cup) unsweetened cocoa powder
- 3 to 4 drops vanilla extract (optional)
- Unsalted butter, for greasing the cake pan
TO MAKE ITALIAN PASTRY CREAM (crema pasticcera)
- 4 medium egg yolks
- 80 g (about ⅓ cup) granulated sugar
- 40 g (⅓ cup) all purpose flour
- 500 ml (2 cups) whole milk
- ½ teaspoon vanilla extract or the zest of half lemon
FOR THE CHOCOLATE BUTTERCREAM
- 100 g (3.5 oz) unsalted butter, softened
- 2 tablespoons hazelnut spread
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons rum
TO GARNISH
- Powdered sugar, to taste
Instructions
Make the Chocolate Sponge Cake
Step 1) - Place the eggs, sugar, and vanilla extract (if using) in the bowl of a stand mixer. Beat on medium speed for about 15 to 20 minutes, until the mixture is very pale, thick, and airy.
Step 2) - While the eggs are whipping, preheat the oven to 170°C (340°F). Generously butter a 22 cm (9-inch) cake pan. In a separate bowl, sift together the flour and unsweetened cocoa powder.
Step 3) - Gently fold the flour and cocoa into the egg mixture in several additions. Sprinkle the dry ingredients over the surface and fold slowly from bottom to top with a spatula, trying not to deflate the batter.
Step 4) - Pour the batter into the prepared pan and smooth the top lightly without tapping the pan. Bake at 170°C (340°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean. Turn off the oven, leave the cake inside with the door slightly ajar for 5 minutes, then remove and let it cool completely before filling.
For more details check out the full recipe for chocolate sponge cake
Make the Italian Pastry Cream
Step 5) - Whisk the egg yolks and sugar in a medium saucepan until smooth and pale. Add the flour a little at a time, mixing well to avoid lumps.
Step 6) - Heat the milk in a separate pan with vanilla or lemon zest. When it’s just about to boil, remove it from the heat and slowly pour it over the egg mixture, whisking constantly.
Step 8) - Place the saucepan over low heat and cook the cream for 3 to 4 minutes, stirring continuously, until it thickens. Make sure it never reaches a boil. When the cream is smooth and glossy, transfer it immediately to a cold bowl to stop the cooking and let it cool.
For the full recipe, check out our Italian pastry cream guide
Make the Chocolate Buttercream
Step 9) - Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Start whipping on medium speed until the butter becomes very pale, smooth, and fluffy.
Step 10) - Add the chilled pastry cream a spoonful at a time. Keep mixing until the mixture is perfectly smooth and homogeneous.
Add the hazelnut spread and the unsweetened cocoa powder. Mix again until the color is uniform and the cream has a light, whipped, mousse-like consistency.
Assemble the Torta 900
Step 11) - Once the chocolate sponge cake is completely cool, slice it horizontally into two even layers using a long serrated knife. Place the bottom layer on a serving plate.
Lightly moisten the cut surface with a mixture of rum diluted in about 10 ml (2 teaspoons) of water. Use a pastry brush and apply just enough to soften the sponge without soaking it.
Step 12) - Spread the chocolate cream evenly over the base layer, pushing it gently toward the edges without letting it overflow. Place the second layer of sponge on top and press lightly so the cake settles and the filling spreads evenly.
Just before serving, dust the top generously with powdered sugar.
Storage and Make-Ahead Tips
Torta 900 should be kept in the refrigerator, covered, and will stay fresh for 2 to 3 days. Its texture actually improves after a few hours of rest, as the sponge absorbs the flavors of the cream.
If you want to prepare it ahead of time, you can bake the sponge cake one day in advance and store it well wrapped at room temperature.
The pastry cream and buttercream can also be made the day before and kept in the fridge; simply bring the buttercream back to room temperature and whisk it briefly before assembling.
Variations
MASCARPONE: Many modern versions of Torta 900 use a filling made with whipped cream and mascarpone. This combination creates an extremely soft and delicious result, although it is probably a bit different from the original late-19th-century recipe. If you would like to try this variation, simply whip 300 g (about 10 oz) of mascarpone with 100 ml (about ½ cup) of heavy cream, then fold in the hazelnut spread and cocoa.
TOPPING: In the traditional version, the words TORTA 900 are often written on the surface using powdered sugar. In some cases, the top is also dusted with unsweetened cocoa instead of powdered sugar.
NO ALCOHOL: If you want to make this cake suitable for children, skip the rum syrup and replace it with 100 ml (about ½ cup) of boiled water mixed with 1 tablespoon of sugar, then let it cool completely before brushing it on the sponge.
THE FILLING: For a richer texture, you can add two tablespoons of chopped hazelnuts or the same amount of dark chocolate chips to the cream.
Torta 900: Meaning of the Name
Torta 900 takes its name from the Novecento, the Italian word for the 20th century. The cake was created at the very end of the 19th century, when the new century was approaching and there was a strong sense of anticipation for the modern era.
Its inventor, pastry chef Ottavio Bertinotti from Ivrea, chose the name “900” to celebrate this transition from one century to the next. The cake quickly became a symbol of innovation and craftsmanship, and the name has remained unchanged ever since.
More Italian Chocolate Cakes You'll Want to Try
- Torta Tenerina (Italian Chocolate Brownie)
- Italian Chocolate Cake (Torta al Cioccolato)
- Chocolate Salami (Salame di Cioccolato)
- Torta Caprese (Italian Flourless Chocolate Cake)
Recipe Card
Torta 900 (Italian Chocolate Cream Cake)
Ingredients
FOR THE ITALIAN CHOCOLATE SPONGE CAKE
- 4 medium eggs
- 150 g granulated sugar - ¾ cup
- 120 g "00" flour - 1 cup
- 40 g unsweetened cocoa powder - ⅓ cup
- 3 to 4 drops vanilla extract - optional
- unsalted butter - for greasing the cake pan
FOR THE ITALIAN PASTRY CREAM
- 4 medium egg yolks
- 80 g granulated sugar - about ⅓ cup
- 40 g all purpose flour - ⅓ cup
- 500 ml whole milk - 2 cups
- ½ teaspoon vanilla extract - or the zest of half lemon
FOR THE CHOCOLATE BUTTERCREAM
- 100 g unsalted butter - 3.5 oz, softened
- 2 tablespoons hazelnut spread
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons rum
TO GARNISH
- powdered sugar - to taste
Instructions
Make the Chocolate Sponge Cake
- lace the eggs, sugar, and vanilla extract (if using) in the bowl of a stand mixer. Beat on medium speed for about 15 to 20 minutes, until the mixture is very pale, thick, and airy.
- While the eggs are whipping, preheat the oven to 170°C (340°F). Generously butter a 22 cm (9-inch) cake pan. In a separate bowl, sift together the flour and unsweetened cocoa powder.
- Gently fold the flour and cocoa into the egg mixture in several additions. Sprinkle the dry ingredients over the surface and fold slowly from bottom to top with a spatula, trying not to deflate the batter.
- Pour the batter into the prepared pan and smooth the top lightly without tapping the pan. Bake at 170°C (340°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean. Turn off the oven, leave the cake inside with the door slightly ajar for 5 minutes, then remove and let it cool completely before filling.
Make the Italian Pastry Cream
- Whisk the egg yolks and sugar in a medium saucepan until smooth and pale. Add the flour a little at a time, mixing well to avoid lumps.
- Heat the milk in a separate pan with vanilla or lemon zest. When it’s just about to boil, remove it from the heat and slowly pour it over the egg mixture, whisking constantly.
- Place the saucepan over low heat and cook the cream for 3 to 4 minutes, stirring continuously, until it thickens. Make sure it never reaches a boil. When the cream is smooth and glossy, transfer it immediately to a cold bowl to stop the cooking and let it cool.
Make the Chocolate Buttercream
- Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Start whipping on medium speed until the butter becomes very pale, smooth, and fluffy.
- Add the chilled pastry cream a spoonful at a time. Keep mixing until the mixture is perfectly smooth and homogeneous.
- Add the hazelnut spread and the unsweetened cocoa powder. Mix again until the color is uniform and the cream has a light, whipped, mousse-like consistency.
Assemble the Torta 900
- Once the chocolate sponge cake is completely cool, slice it horizontally into two even layers using a long serrated knife. Place the bottom layer on a serving plate.
- Lightly moisten the cut surface with a mixture of rum diluted in about 10 ml (2 teaspoons) of water. Use a pastry brush and apply just enough to soften the sponge without soaking it.
- Spread the chocolate cream evenly over the base layer, pushing it gently toward the edges without letting it overflow. Place the second layer of sponge on top and press lightly so the cake settles and the filling spreads evenly.
- Just before serving, dust the top generously with powdered sugar.
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