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Torta del nonno (grandfather-cake ")



Ingredients: (results 8-12 pieces)
2 yolk verquilt, for brushing
4-6 tablespoons pine nuts
powdered sugar, for dusting

SHORT PASTRY
175 g butter, room warm
100 g of fine sugar
2 egg yolks
zest 1 untreated orange
1 teaspoon vanilla extract
1 pinch salt
250 g flour

CHOCOLATE CREAM FILLING
600 ml milk 50 g dark chocolate
(60-70% cocoa), finely grated
2 egg yolks
75 g raw sugar
1 tablespoon flour or cornstarch
3 tablespoons cocoa powder
1 / 2 teaspoon vanilla extract

a tart mold with a removable bottom (22 cm diameter)
legumes for blind baking

first For the dough, stir butter and sugar with the whisk of the hand mixer until fluffy. Egg yolks, orange peel, vanilla extract and stir in salt. Over the flour and incorporate seven. Put the dough on a lightly floured surface and knead give. Divide the dough - some a little larger than the other - both form into balls, wrap in plastic wrap and place at least 30 minutes in the refrigerator.

second The larger ball on floured surface roll out as thin as possible and line the dish with it. Multiple pierced with a fork and cool for 15 minutes. Preheat the oven to 190 ° C preheat.

third demonstrated the dough into the mold with aluminum foil, spread out pulses and blind bake for 15 minutes, then remove the foil with the legumes and brown the ground at 180 ° C for 10 minutes. Remove from the oven (no oven) off and let cool slightly.

4th Heat For the chocolate cream filling, the milk with the chocolate. When the milk begins to boil fast, remove from heat. The egg yolks and sugar in a bowl until fluffy, then stir in flour and cocoa. Stir in the hot chocolate milk, the whole thing back into the pot and place it back on the stove. Stir while heating until the mixture thickens, let it cook for about 2 minutes while stirring, then add the vanilla extract. The composition on the baked pastry base spread.

5th Roll out the remaining dough into a circle that is slightly larger than the diameter of the mold. Place on the torta and the colliding Teigränder firmly press. Supernatants cut dough. The surface of the brush with beaten egg yolk Torta, pierce with a fork a few holes and sprinkle with pine nuts. Bake about 1 hour, then completely let cool. With powdered sugar and serve.

Bon appetit!



Source: "Heavenly Recipes with chocolate" Maxine Clark