Torta Savoia: A Regal Chocolate Hazelnut Delight

The Torta Savoia is a magnificent Italian cake, hailing from the Piedmont region and named in honor of the House of Savoy, the former ruling family of Italy. This layered masterpiece is a testament to the region’s love for hazelnuts and chocolate. It features delicate sponge cake layers, traditionally moistened with a rum syrup, and generously filled with a rich, velvety chocolate hazelnut cream. Each slice is an experience in balanced textures and flavors, making it a perfect dessert for special occasions or when you simply want to indulge in a slice of history and luxury.

Ingredients

For the Sponge Cake (Pan di Spagna)

• 6 large eggs, separated
• 150g granulated sugar
• 120g all-purpose flour, sifted
• 30g unsweetened cocoa powder, sifted
• Pinch of salt

For the Rum Syrup

• 100ml water
• 50g granulated sugar
• 50ml dark rum (or a non-alcoholic syrup with rum extract)

For the Chocolate Hazelnut Cream (Crema Gianduia)

• 200g good quality dark chocolate (70% cocoa solids), finely chopped
• 100g gianduia chocolate (hazelnut chocolate), finely chopped
• 150g roasted hazelnuts, finely ground into a paste (or high-quality hazelnut butter)
• 200ml heavy cream
• 100g unsalted butter, softened
• 50g powdered sugar, sifted

For the Glaze

• 100g dark chocolate, finely chopped
• 50ml heavy cream
• 1 tablespoon unsalted butter

For Garnish

• Chopped roasted hazelnuts or chocolate shavings (optional)

Step-by-Step Instructions

1. Prepare the Sponge Cake Layers:
   • Preheat your oven to 180°C (350°F). Grease and flour three 20cm (8-inch) round cake pans, or line with parchment paper. If you only have one pan, you’ll bake the layers in succession.
   • In a large bowl, whisk the egg yolks with 100g of the granulated sugar until pale and thick.
   • In a separate clean bowl, beat the egg whites with the pinch of salt until soft peaks form. Gradually add the remaining 50g of granulated sugar and continue beating until stiff, glossy peaks form.
   • Gently fold one-third of the egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites.
   • Sift the flour and cocoa powder together over the egg mixture and gently fold it in until just combined, being careful not to deflate the batter.
   • Divide the batter evenly among the prepared cake pans.
   • Bake for 15-20 minutes, or until a skewer inserted into the center comes out clean.
   • Remove from the oven, let cool in the pans for 5 minutes, then invert onto a wire rack to cool completely.
2. Make the Rum Syrup:
   • In a small saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar dissolves. Bring to a gentle boil, then remove from heat.
   • Stir in the dark rum. Let the syrup cool completely.
3. Prepare the Chocolate Hazelnut Cream:
   • Melt the dark chocolate and gianduia chocolate together in a heatproof bowl set over a saucepan of simmering water (bain-marie), or in the microwave in short bursts, stirring frequently. Set aside to cool slightly.
   • In a stand mixer with the whisk attachment (or using a hand mixer), beat the heavy cream until stiff peaks form. Set aside.
   • In another bowl, beat the softened butter with the powdered sugar until light and fluffy.
   • Gradually beat in the cooled melted chocolate mixture into the butter, mixing until well combined.
   • Fold in the hazelnut paste (or hazelnut butter) until evenly distributed.
   • Finally, gently fold in the whipped cream in two additions, until the cream is smooth and homogenous.
4. Assemble the Torta Savoia:
   • Place one sponge cake layer on your serving plate or cake stand.
   • Brush generously with the cooled rum syrup.
   • Spread about one-third of the chocolate hazelnut cream evenly over the cake layer.
   • Top with the second sponge cake layer, brush with syrup, and spread with another third of the cream.
   • Place the final sponge cake layer on top, brush with the remaining syrup.
   • Use the remaining cream to generously cover the top and sides of the cake, creating a smooth, even coating.
   • Chill the cake in the refrigerator for at least 30 minutes to allow the cream to firm up.
5. Make the Glaze and Finish:
   • While the cake chills, prepare the glaze. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped dark chocolate and butter. Let sit for 1-2 minutes, then whisk until smooth and glossy.
   • Pour the slightly cooled glaze over the chilled cake, allowing it to drip down the sides for an elegant finish. You can gently spread it if needed.
   • Garnish with chopped hazelnuts or chocolate shavings if desired.
   • Return the Torta Savoia to the refrigerator for at least 2 hours (or preferably overnight) to allow the flavors to meld and the cake to set completely.

Tips, Variations, and Storage

• Hazelnut Paste: For the best flavor, roast your own hazelnuts. Spread them on a baking sheet and roast at 180°C (350°F) for 8-10 minutes until fragrant and skins loosen. Rub in a clean towel to remove skins, then process in a food processor until a smooth paste forms.
• Non-Alcoholic Version: Omit the rum from the syrup and replace it with an equal amount of water or a few drops of rum extract for flavor.
• Coffee Infusion: For a variation, add a tablespoon of espresso powder to the chocolate hazelnut cream or a shot of espresso to the rum syrup.
• Storage: Torta Savoia can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature for 20-30 minutes before serving for the best texture and flavor.
• Freezing: Individual slices can be frozen for up to 1 month. Thaw in the refrigerator overnight.

Pairings

• Wine: A delightful pairing would be a sweet Moscato d’Asti or a rich Vin Santo, complementing the hazelnut and chocolate notes without overpowering them.
• Coffee: A strong espresso or a rich cappuccino is a classic accompaniment, cutting through the richness of the cake.
• Liqueur: A small glass of hazelnut liqueur (like Frangelico) or an aged grappa would be a sophisticated digestivo alongside this dessert.
• Sides: This cake is rich enough to stand alone, but if you desire a fresh contrast, a small side of fresh berries (raspberries or strawberries) can provide a lovely tart counterpoint.

Quick Info

• Prep time: 1 hour 30 minutes
• Cook time: 20 minutes (for sponge cake)
• Total time: 2 hours (plus chilling time)
• Servings: 10-12 slices
• Cuisine: Italian (Piedmontese)

I hope you enjoy creating and savoring this magnificent Torta Savoia!