Grandfather’s Cake.
Simple, creamy, delicious.
The Grandfather’s Cake is an incredibly good dessert with a shell of special cocoa shortcrust pastry that melts in your mouth and a creamy chocolate and coffee filling. A simple dessert to prepare that will win you over at the first taste 🙂
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
Custard Ingredients:
- 2 egg yolks
- 1 whole egg
- 140 g sugar
- 70 g cornstarch (Or flour)
- 1 tablespoon instant coffee
- 2 cups Espresso coffee
- 16 oz whole milk
- 3.5 oz 55% dark chocolate
- 1 pinch salt
- Half pod vanilla
- 4 cups all-purpose flour
- 3/8 cup unsweetened cocoa powder
- 7 oz butter (At room temperature)
- 200 g sugar
- 2 eggs
- 1 egg yolk
- 1.5 teaspoons baking powder
- 1 pinch salt
Tools
- 1 Rolling Board
- 1 Saucepan
- 1 Pan
Steps
First, let’s prepare the custard that needs to cool down.
Chop the dark chocolate.
Heat the milk with the vanilla bean split lengthwise on the stove (it should not boil, just heat).
In a saucepan, beat the eggs with a hand whisk.
Mix the sugar well with the cornstarch and instant coffee and add them gradually to the eggs, always stirring with the whisk, mix well until the mixture is smooth and homogeneous, there should be no lumps.
Remove the vanilla from the milk and gradually add it to the egg cream, never stopping stirring with the whisk.
Once the mixture is well homogeneous, add the espresso coffee, stir and transfer it to the heat on a very low flame (I also use a flame diffuser) and cook, always stirring with the whisk until the cream thickens and becomes nice and creamy, the cream is ready as soon as the first bubbles appear.
At this point, turn off the heat, add the chopped chocolate, a pinch of salt and mix well and vigorously to melt the chocolate and make the cream nice and creamy.
Then cover it with cling film in contact, so that it covers the surface of the cream well.
Let it cool.
Let’s prepare the shortcrust pastry:
Mix the sugar with the sifted flour and cocoa together.
Place the obtained mixture in a fountain on a rolling board, make a hollow in the center where you will put the butter cut into pieces, start kneading until you get crumbs.
Add the eggs, baking powder, and a pinch of salt, knead quickly with your fingertips and then with your hands to form a smooth and homogeneous dough.
Form a ball and put it in a clean cloth or in cling film and store it in the fridge for at least 30 minutes.
Let’s prepare the Grandfather’s Cake:
Once the chocolate and coffee cream is cold and the pastry has rested, we can prepare our cake.
Preheat the oven to 340°F static.
Butter and line the bottom of a 9.4-inch springform pan with parchment paper.
Divide the pastry into 2 parts, one a bit larger than the other, and on a lightly floured rolling board with a rolling pin, start rolling out the larger part into a sheet large enough to cover the pan and its edges.
Once the pan is covered with the pastry, prick the bottom with a fork and fill it with the custard.
Roll out the remaining pastry and cover the cake, with a sharp knife trim the edges removing the excess pastry, prick the surface and with the tines of a fork seal the edges well.
Bake in the middle/lower part of the oven (the shelf just above the base) and cook at 340°F for about 40 minutes, it should slightly brown.
Once it is cooked, remove from the oven and let it cool completely before serving.
First, let’s prepare the custard that needs to cool down.
Put the chopped chocolate in the blender for 30 secspeed 5, set it aside in a small bowl.
Without washing the blender, put the sugar with the vanilla seeds inside for 20 secondsspeed 7.
Add the cornstarch and instant coffee for 20 secspeed 2.
Add the eggs, espresso coffee, and milk for 7 minutes90°Cspeed 4.
Add a pinch of salt, the chopped chocolate for 30 secspeed 3.
Use a spatula, pour the mixture into a ceramic or glass bowl, and cover it with cling film in contact, so that it covers the surface well.
Let it cool.
Let’s also prepare the shortcrust pastry:
Place the flour, cocoa, baking powder, and sugar in the blender for 3 seconds/speed 3.
Add all the other ingredients for 20 seconds/speed 5.
Lightly knead the obtained dough by hand forming a ball, place it in a clean cloth or in cling film and store it in the fridge for 30 minutes.
Once the chocolate and coffee cream is cold and the pastry has rested, we can prepare our cake.
Preheat the oven to 340°F static.
Butter and line the bottom of a 9.4-inch springform pan with parchment paper.
Divide the pastry into 2 parts, one a bit larger than the other, and on a lightly floured rolling board with a rolling pin, start rolling out the larger part into a sheet large enough to cover the pan and its edges.
Once the pan is covered with the pastry, prick the bottom with a fork and fill it with the custard.
Roll out the remaining pastry and cover the cake, with a sharp knife trim the edges removing the excess pastry, prick the surface and with the tines of a fork seal the edges well.
Bake in the middle/lower part of the oven (the shelf just above the base) and cook at 340°F for about 40 minutes, it should slightly brown.
Once it is cooked, remove from the oven and let it cool completely before serving.
The Grandfather’s Cake is ready to be enjoyed… ENJOY YOUR DESSERT!
Try also the crumbly Grandma’s cake, find the recipe CLICKING HERE.
