Grandfather's Cake
- Vegetarian
- Energy Kcal 574
- Carbohydrates g 68.5
- of which sugars g 38.2
- Protein g 10
- Fats g 28.9
- of which saturated fat g 15.39
- Fiber g 2.6
- Cholesterol mg 207
- Sodium mg 76
- Difficulty: Average
- Prep time: 20 min
- Cook time: 40 min
- Serving: 8
- Cost: Average
- Note plus cooling times
PRESENTATION
Grandfather’s cake—or torta del nonno if you want to get fancy—comes straight from the heart of Tuscany and Lazio. And it’s a playful spin on those beloved Italian traditions. So, here's the thing, unlike its cousin, torta della nonna, this one surprises you with a deep cocoa shortcrust and a creamy, chocolate-filled center. It’s got this 'total black' look that's a real showstopper at family gatherings, especially on Grandparents’ Day. The pastry? Oh man, it’s tender and rich. Made the classic way with pasta frolla, but with a bold cocoa twist. Inside, you’ve got this dreamy crema pasticcera that’s thickened with extra chocolate. It's really, really good.
And look, while folks often talk about classic cake recipes from the American South, this Italian gem holds its own with those traditional American cake recipes that fill family cookbooks. In Italian kitchens, desserts like torta della nonna al pistacchio or crostata della nonna are basically staples at big Sunday meals. But when families want to mix tradition with fun, it’s torta del nonno all the way. The dark, almost chocolatey shell gives you this bittersweet flavor—way, way different from other old-fashioned cake recipes you see at bake sales. Each slice offers a soft, rich custard. It’s a hit with everyone, really.
So here's the deal, fans of family cake recipes will love how this cake balances heritage with creativity. The look, the silky filling, and the slightly crunchy crust—it all just works. Seriously. It deserves a spot next to any classic cake recipes from childhood. Plus, serving a slice of torta del nonno is like a celebration of both old and new, and you know what? Everyone’s always eager to grab a fork.
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INGREDIENTS
- Ingredients for the crust for a 9.5-inch pan
- Unsweetened cocoa powder 2 tbsp (30 g)
- Type 00 flour 2.4 cups (300 g)
- Butter 6 oz (170 g) - cold from the fridge
- Sugar ¾ cup (150 g)
- Egg yolks 2 tbsp (30 g) - (approximately 2)
- Eggs 1.9 oz (55 g) - (about 1)
- for the cream
- Whole milk 1 cup (250 g)
- Egg yolks 3 tbsp (45 g) - (about 3)
- Sugar ⅓ cup (70 g)
- Cornstarch 4 tsp (10 g)
- Dark chocolate 3.5 oz (100 g)
- for decorating
- Egg whites to taste
- Almond slices ¼ cup (20 g)
How to prepare Grandfather's Cake
To prepare the grandfather's cake, first make the cocoa crust. In a bowl, pour the flour, add the cold butter cut into cubes 1, and start working it with your fingers 2. Once you have a sandy mixture, add the cocoa 3 and mix it with the rest of the ingredients.
Then add the sugar 4 and mix again. Finally, add the two yolks (set aside the egg whites) and the whole egg (follow the indicated weights) 5 and continue working everything with your fingertips until you get a uniform mixture 6.
At this point, transfer it to a work surface 7 and knead it quickly until compact 8. Then wrap it in cling film 9 and place it in the refrigerator to firm up for at least 30 minutes.
In the meantime, chop the dark chocolate 10 that will be used to prepare the custard. Heat the milk in a saucepan 11 and place the yolks in another bowl (use the indicated weights), along with the sugar and cornstarch 12.
Quickly mix everything with a spatula or whisk 13, and as soon as the milk is almost boiling, slowly pour it into the yolk mixture, stirring to temper it 14. Then transfer everything back to the saucepan 15.
Continue stirring and cook the cream until it thickens 16, then turn off the heat and add the chocolate 17. Mix until it dissolves completely 18,
then transfer it to a bowl and cover with cling film touching the surface 19. Set aside the cream, and once the 30 minutes have passed, take out the pastry. Remove the film and divide the dough in half 21. Roll out the first half using a little flour; work with the rolling pin until it's about 1/8 inch thick.
Now grease a 9.5-inch diameter pan 22, then transfer the rolled pastry into the mold 23. Gently press with your fingers to adhere the dough to the mold 24, ensuring there is a high enough border to contain the cream. If necessary, trim any excess pastry.
Prick the base with a fork 25 and pour the cream inside, leveling it with the back of a spoon 26. Then roll out the second part of the pastry to a thickness of 1/8 inch 27.
Place the pastry over the cream and gently press the edge 28 to adhere it to the one below. Use a small knife to trim any excess pastry (29-30).
At this point, lightly beat the egg white and use it to brush the entire cake surface (31-32), which you should then cover with sliced almonds 33. Bake in a preheated static oven at 350°F for about 40 minutes.
After this time, take the grandfather's cake out of the oven and let it cool completely 34; then, using a small knife, ensure the edges are well detached 35. Once the cake has cooled, remove it from the pan and serve your grandfather's cake 36!