A Delicious Tuscan Cake!

Originally posted on Natural Italy Blog:

This is a cake you will find in just about every Tuscan pastry shop.  It is made with a butter crust, a cream of wheat filling and chocolate shell…need I say more? Recipe is translated and adjusted by me from Giallo Zafferano’s site.

THE Recipe!

Crust

125 grams or 1 cup sifted Flour

75 grams or 5.2 tbsp butter

A pinch of salt

3 egg yokes

100 grams or 1/2 cup powdered sugar

Chocolate spread

200 gr.  or 700 oz dark chocolate

200ml or 6.7 fl oz. fresh cream

For the filling

125 grams cream of wheat or semolino

500 ml or 17  fl. oz.  milk

350 gr. or 12.25 oz. Ricotta

200 grams or 7/8 cup powdered sugar

 

Torta di semolino al cioccolato

Begin by mixing the powdered sugar and flower together.  Add salt and then the butter at room temperature.  Soften the butter with your hands while mixing it with the flower…

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