Easter cake (Torta pasquale)

Easter cake (Torta pasquale)
Easter cake (Torta pasquale) 5 1 Stefano Moraschini

Mix the eggs with the sugar, then place them in a saucepan and simmer, in a Bain-Marie, slamming continuously until the mixture has thickened and doubled in volume. Remove from heat while continuing to stir until it is lukewarm. Add the sifted flour and cocoa, hazelnuts and mix well. Finally incorporate the melted butter and very hot.

Pour this preparation into a floured cookie pan and cook in the oven for 30 minutes. Let cool.

chocolate Cream

Heat the cream stirring always, remove from heat and add the chopped chocolate, stirring until it is dissolved. Let cool.

Hazelnut Cream

Mix the cream with chopped hazelnuts and sugar, Cook for a few minutes then allow to cool, stirring well.


In a saucepan put sugar and 1/2 glass of water Cook until you get a thick syrup, add the rum and keep aside.


Cut the biscuits into 5 disks, inzuppatelo with the syrup and fill in alternating layers with chocolate cream and hazelnuts. Once the hard cover with remaining chocolate cream and let it sit for two or three hours before serving. Adorned with a chocolate egg in the Center.

Easter cake (torta pasquale)


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Ingredients and dosing for 4 persons


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