Torta del nonno is a traditional Italian grandfather’s cake made with cocoa shortcut pastry and a rich chocolate cream filling. It’s a lovely dessert for honoring grandfathers and sharing with family.
In Italy, Festa dei Nonni is celebrated on October 2 to honor the special role grandparents play in family life. Torta del Nonno, or Italian grandfather’s cake, is a classic dessert for the occasion, often seen as the chocolate opposite of the better known Torta della Nonna.
For this version, I used my chocolate pie dough for the pastry and filled it with my chocolate pastry cream, which gives the cake a deep dark chocolate flavor while still keeping it simple to make. It is rich, elegant, and perfect for special occasions and get togethers with family or friends!
Ingredient Notes
The ingredients are simple for a torta del nonno recipe, but together they make a rich and elegant Italian dessert.
- Cream and milk: Using both gives the chocolate pastry cream a rich texture that still stays smooth and spoonable. Whole milk works best here.
- Egg yolks: The yolks help thicken the pastry cream and give it that rich, silky texture.
- Dark chocolate: Use a good quality dark chocolate for the best flavor. I use one with 52% cocoa, which gives the filling a deep chocolate taste without making it too bitter.
- Vanilla: Just a little vanilla helps round out the chocolate flavor in the cream.
- Flour: All-purpose flour is used in both the pastry cream and the chocolate pastry to help give structure.
- Butter: Room temperature butter makes it easier to bring the chocolate pastry dough together smoothly.
- Cocoa powder: Unsweetened Dutch processed cocoa gives the pastry its deep dark color and a rich chocolate flavor.
- Baking powder: A small amount helps keep the pastry tender.
- Almond flakes: Sprinkled on top before baking, they add a crunchy finish which contrasts nicely with the smooth filling.
How to Make Torta Del Nonno
Start with the chocolate pastry cream, since it needs time to chill before you assemble Grandfather’s cake. Melt the chocolate first and set it aside, then warm the milk and cream gently without boiling. Once both are warm, not hot, the filling mixes together much more smoothly.
Next, whisk the yolks, sugar, flour, and vanilla until smooth, then slowly pour in the warm milk mixture while whisking so everything stays lump free. Cook it over low heat until it thickens, then stir in the melted chocolate until silky. Cover the cream and chill until cold, giving it a quick whisk if it feels too firm before using.
For the chocolate pastry, mix the dry ingredients first, then add the egg, yolk, and butter. Once the dough starts to come together, finish it with a few gentle kneads by hand to keep it tender.
Chill before rolling so it is easier to handle.
To assemble, line the pan with the larger piece of dough and bring it up the sides. Spread the chocolate pastry cream evenly over the base.
Top with the second piece of dough and seal the edges well. Brush with milk and sprinkle with almonds.
Finally, chill the assembled cake before baking so the pastry holds its shape better in the oven. Once baked, let it cool completely, then chill it again before slicing so the filling sets nicely and the cake cuts cleanly.
recipe tips
- Use the right pan: I find a springform pan makes this cake easier to assemble and serve, especially when adding the top layer of pastry. A tart pan with low sides also works.
- Seal the edges well: Before adding the top layer, lightly moisten the edge of the bottom pastry with a little water. This helps the top and bottom seal together better.
- Chill before baking: A short chill before baking helps the pastry hold its shape better and makes the cake easier to slice once cooled.
- Brush the top with egg white: Instead of milk, brush the top with egg white before sprinkling on the almond flakes. It helps the almonds stick and gives the cake a nice finish.
- Try a coffee filling: For a different flavor, try it with my coffee pastry cream.
- Garnish: Garnish with a dusting of powdered sugar for an elegant finish.
Torta del Nonno is one of those timeless Italian desserts that feels both comforting and elegant, with its tender pastry and creamy pastry filling. Finished with sliced almonds and a dusting of powdered sugar, it’s perfect for sharing with family or serving at the end of a special meal. Simple yet refined, this classic cake is sure to become a favourite you’ll return to again and again. Buon Appetito!
CHOCOLATE PASTRY CREAM
- 1 cup cream (whole, heavy or whipping cream at least 30% fat content
- 1 cup milk (whole/heavy milk)
- 5 large egg yolks
- 10 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 3½ tablespoons all purpose flour
- 2½ ounces dark chocolate (good quality, I use one with 52% cocoa)
CHOCOLATE PIE DOUGH
- 2¼ cups all purpose flour
- 1 pinch salt (If using unsalted butter then add ¼ teaspoon of salt)
- ½ teaspoon baking powder
- ½ cup granulated sugar
- 2 tablespoons unsweetened dutch processed cocoa (sifted)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup butter cubed (room temperature)
FOR THE CHOCOLATE PASTRY CREAM
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Melt chocolate either in the microwave or in a glass bowl over a pot of water (make sure the water does not touch the bottom of the bowl) on low heat. Set aside to cool to warm.In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
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In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously (don’t stop) until thickened, remove to a glass bowl and whisk in melted cooled chocolate until combined. Cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours. Depending how long you leave the cream in the fridge you may want to whip it for about 30 seconds to get it nice and creamy again.
FOR THE PIE DOUGH
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In a large bowl, mixing bowl or food processor bowl add the flour, salt, baking powder, sugar and sifted cocoa (it can be sifted directly into the bowl), mix together with a whisk. Add the egg, yolk and butter, combine with the flat beater, pulsing or with a fork or clean hands until almost combined.
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Move to a lightly floured flat surface and gently knead a couple of times just to bring it together. Wrap the dough in plastic and refrigerate 30-60 minutes.
PUTTING IT ALL TOGETHER
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Line an 8 inch / 20cm round cake pan with parchment paper or grease and flour or spray and 8 inch / 20cm springform pan.
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Divide the dough in two (one a little more than the other). Roll out the larger part to a bit thicker then ⅛” thick circle, place the dough in the prepared pan and up the sides, trim around the edges. Spread the cream filling evenly on the dough.
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roll out the remaining dough and place on top of the filling and seal the edges. Brush the dough with milk and sprinkle with the almond flakes. Cover and refrigerate for 30 minutes.
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Pre-heat oven to 350F/180C.
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Bake for approximately 35-45 minutes. Let cool at room temperature in the pan, then cover the pan and refrigerate for at least 2 hours. Transfer the cake to a clean plate, dust with powdered/icing sugar and serve. Enjoy!
The chocolate shortcut pastry can also be made ahead and frozen. Wrap the dough well in plastic wrap and freeze for up to 1 month, then thaw it in the refrigerator before using.
If you find the dough too dry add a bit more butter or a tablespoon or two of milk, too wet add a bit more flour, a tablespoon at a time.
Calories: 514kcal | Carbohydrates: 52g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 144mg | Potassium: 218mg | Fiber: 2g | Sugar: 26g | Vitamin A: 992IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 3mg | Phosphorus: 179mg
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