Torta del nonno (chocolate cream and almonds)

Torta del nonno (chocolate cream and almonds)

Do you remember the torta della nonna? You liked this pie a lot with its lemon cream and generous filling of pine nuts.
When I had made it, I had also found another sweetness, but chocolate this time… the torta del nonno. I couldn’t resist the temptation. The shortcrust pastry is flavored with cocoa and the cream is chocolate. It is usually a pastry cream. But, I wanted to use my favorite dessert cream, very, very chocolatey. Last little change, slivered almonds cover this delicious pie.

This pie is as enjoyable to make as it is to eat. It will be perfect as a dessert or for a snack.

So which version will have your preference? The lemon one or the chocolate one?

Torta del nonno:


90g icing sugar
270g flour
30g bitter cocoa
1 level tsp baking powder
1 pinch of salt
150g butter
2 eggs

Mix the icing sugar, flour, cocoa, yeast, salt and butter in pieces with your fingertips, or in a food processor. We must obtain a “sand”
Add the eggs and mix without overdoing it.

Place the dough on the work surface, and cut it into 2/3.

Roll out the biggest ball, lightly flouring it and fill a circle of 20/22 cm. If the dough is too hot and does not spread properly, it is possible to chill it a little.
Cut the excess dough 1 cm from the edge, and add it to the rest of the dough.
Spread it out on a baking sheet.
Refrigerate for at least 2 hours.

Chocolate cream:

500ml whole milk
2 eggs

80g sugar
20g flour
15 g bitter cocoa powder
80g dark chocolate

Heat the milk in a saucepan.

Whisk them eggs and sugar.
Add flour and cocoa. To mix together.

Cut the chocolate into pieces, and pour a little hot milk over it. Leave for 1 minute, then stir vigorously.
Add melted chocolate to eggs.
Pour the hot milk over it while stirring.

Put everything back on the heat and allow to thicken while stirring. He is not necessary that the cream is very compact. It will thicken as it cools.

In the Thermomix, put all the ingredients in the bowl, and cook for about 10 minutes at 90°C, speed 3.

Pour the cream into a container and film on contact. Let cool to room temperature.


2 tbsp slivered almonds

Preheat the oven to 180°C.

Take the pasta out of the fridge.

Cover the dough with cream. If there’s a little too much, you can eat it like that.
Place the other dough on top. Remove the baking sheet afterwards.

With your fingertips press lightly around the edge of the dough to make it adhere.
Run the roller over it to cut off the excess.
Prick the center with the blade of a knife to allow the steam to escape.

Brush the top with milk, then spread the slivered almonds soaked in a little milk on top.

Bake for about 40 minutes. If the almonds brown too much, place an aluminum foil on top at the end of cooking, without pressing it.

Leave to cool before unmolding

Torta del nonno (chocolate cream and almonds)

To finish: my pie would have deserved to be a little more garnished. This is from the circle I used, which was slightly too big.

Using a circle is always very convenient. I like the rendering that we obtain and the ease of demolding. You can also use a pie pan.

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