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Torta 900 (Italian Chocolate Cream Cake)
Torta 900 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.
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.
Nutrition
Serving: 100gCalories: 419kcalCarbohydrates: 54gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 214mgSodium: 144mgPotassium: 267mgFiber: 3gSugar: 35gVitamin A: 666IUCalcium: 122mgIron: 3mg
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