Torta Gianduia or
chocolate ricotta cake


smooooooth, dark and it melts in your mouth!
what else can I say...........





For the base: (24 cm. spring form cake tin)
200 gr. savoiardi, ( boudoirs or other cookies like amaretti, digestive biscuits
60 gr. Butter, melted

For the filling:
140 gr. Butter, softened
500 gr. Ricotta cheese
120 gr. Sugar
140 ml. Cream
70 gr. Cacao powder
3 eggs separated at room temperature
1 tbsp. ground coffee or instant will also do
A pinch of cinnamon optional
A bit of honey or apricot jam
150 gr. Toasted and ground hazelnuts or almond’ slivers

Pre-heat the oven at 180°c /gas mark 4,
Put the 60gr. of butter in a bowl and place it in the oven.
Line the base of the cake tin with oven paper and butter its sides.
Keep an eye on the butter; it should be only partially melted.
Crush the cookies to a crumble (with a food processor or by placing them in a plastic bag and smashing them with a rolling pin).
Pour the butter over it, and mix well.
It should stick together when you press it.
Pour the mix into your prepared tin and with the palm of your hand and your fingers press it down gently but firmly to form the base of your Gianduia cake.
Put it in the fridge while you prepare the filling.
For the filling:
In a roomy bowl blend together the 140gr.of butter with the sugar until light and creamy.
Separate the eggs; put the yolks directly in the butter mix and the whites in a separate clean bowl.
Whisk the egg yolks with the butter and sugar mix.
Add the ricotta and continue to gently whisk.
Add the cacao and coffee powder, the cinnamon if you’re using it and gently incorporate everything.
Don’t worry if it looks a bit sticky… add the cream and it will loosen up. Gently mix.
Beat now the egg whites to form hard peaks (remember to always use a clean whisk when doing this) and then gently fold them a bit at the time into the ricotta mix trying to keep most of the air.

Pour the whole mixture onto the prepared base and bake for one hour.
When ready wait 5 or10 minutes before opening the spring (you may need to gently scrape the side with a palette knife to release it).
Don’t panic if it looks a bit wobbly, as it cools it will set.
Transfer the cake onto a serving plate.
To decorate spread a little of the jam or honey over it, then scatter the hazelnuts on top This cake is at its absolute best when still lightly warm in the middle but equally delicious cold.



Torta al Limoncello di Dario









I insist on using only the best of lemons for the preparation of this cake especially for the lemon cream. That’s why at the restaurant I make it more in the winter months when the lemons and oranges from Sicily and the Amalfitan coast are just to die for. If you can’t find them or out of season at least try and use untreated un-waxed fruits.
As a variation try and make it using Tarocchi blood oranges, also from Sicily. Use the zest and juice of 1 orange instead.

For the cake you need:
200 gr. Butter, soft
150 gr. Light brown sugar
3 whole eggs lightly beaten
200 gr. Self-raising flour sifted
1 tsp. baking powder
The zest and juice of 1 sicilian lemon
4/5 tbsp Limoncello

and for the lemon cream:
3 whole eggs
150 sugar
100 butter
the zest and juice of 2 lemons

To make the lemon cream:
In a bowl lightly beat the eggs with the sugar, the lemon zest and juice, add the butter cut into small cubes and place over a pan of barely simmering water. Stir every now and then. It should take approx. 20 min. to thicken. Remove from heat and leave aside to cool.
If you decide to make a double quantity for later use, just sterilize a jar and fill it with the cream while still hot. Screw the top on and let it cool before you label it.


To make the lemon sponge:
Pre-heat the oven at 180°.
Line the base of a 24 cm. spring-form cake tin and butter and flour its sides.
Now provided the butter is really soft just combine all the ingredients in a roomy bowl.
Whisk well all the ingredients for a minute or so then transfer to the tin and bake for 35/40min.
Check it by inserting the tip of a knife in the centre of the cake, if it comes out clean is ready if not leave for 4/5 min. longer.
Let it cool a few minutes before opening the spring and transfer it onto a wire rack to cool.
When completely cool remove the lining paper and put on to a serving plate.
With a long knife slice the cake in two horizontally, insert a plate in the middle and lift the top part of the cake off.
Sprinkle the base with a few drops of Lemoncello then spread 5/6 spoons of lemon cream .
Cover that with a few spoons of sweetened whipped cream and replace the top. Sprinkle generously with icing sugar and serve.