Today I feel like making a special dessert… the Grandpa’s Cake, the chocolate version of the famous Grandma’s Cake.
It’s perfect if you like creamy desserts with a bit of crunch, and it has that intense flavor that always wins everyone over.
The base is a crumbly shortcrust pastry, made with a few simple ingredients, that wraps a delicious chocolate cream. The best part is, you don’t need to be an expert pastry chef to make it! Just follow the step-by-step recipe for Grandpa’s Cake, and in no time, your kitchen will be filled with an irresistible aroma.
It’s ideal for any occasion: a tasty snack, a dessert after dinner, or even a sweet treat to bring to a lunch with friends. And you can customize it! If you like, you can add hazelnut or almond crumbles or a touch of rum for an extra indulgent twist.
When you make it, the most fun part is decorating: you can sprinkle some powdered sugar, a few chocolate chips, or almond flakes like I do, and voilà, ready to be enjoyed!
I assure you that homemade Grandpa’s Cake has a unique flavor and wins you over at the first bite.
What do you say, shall we try it together? I’ll pass you the recipe and you’ll see it will be a success!
Try also:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 3/8 cup sugar
- lemon zest
- 1 tsp baking powder
- 1/2 cup butter
- 2 cups whole milk
- lemon zest
- 6 egg yolks
- 1/4 cup cornstarch
- 2 tbsp rice starch
- 1 tsp vanilla extract
- 6 oz 50% dark chocolate
- 1/3 cup sliced almonds
Tools
- springform pan
- steel saucepan
Steps
Here’s how to prepare Grandpa’s Cake:
To prepare Grandpa’s Cake, start with the cocoa shortcrust pastry: put the soft butter, eggs, sugar, lemon zest, baking powder, flour, and cocoa together. Mix everything quickly with your fingertips until you get a uniform mixture.
Wrap the dough in a sheet of plastic wrap and let it cool in the fridge for 30 minutes.
In the meantime, prepare the chocolate cream: heat the milk with the lemon zest and in another bowl combine the yolks and sugar.
Beat with a whisk until you get a light and foamy cream. Add the starches and mix well.
As soon as the milk reaches a simmer, remove it from the heat, discard the lemon zest, and slowly pour it into the egg mixture. Mix and transfer everything back into the saucepan.
Return to the heat and stir until the cream thickens.
Pour the cream into a bowl and add the dark chocolate. Cover with plastic wrap in contact with the cream.
Take the shortcrust pastry, roll out a little more than half of it with a rolling pin, and place it on a greased and floured baking pan. Poke holes in the bottom with the tines of a fork.
Add the vanilla extract to the cream, mix well, and pour it over the tart.
Level it and wet the edges with some water.
Roll out the shortcrust pastry over the cream and poke holes on the surface. Brush with water and sprinkle with the almonds.
Bake in the oven at 350°F for 40 minutes.
Enjoy your meal!
