Dolci
Torta Susanna
Recommended track: G. Verdi – Rigoletto “Figlia!…Mio padre!”
Torta Susanna is one of the most beloved traditional desserts from the city of Parma. Legend has it that the pastry chef who created it named the cake after his daughter, Susanna — a sweet gesture that makes this dessert even more special.
And since this delicacy was born in Parma, it felt only right to pair it with music from another of the city’s treasures: our beloved Giuseppe Verdi. To accompany this creamy, chocolate-topped treat, we chose one of the most moving duets ever written between a father and his daughter — from Rigoletto.
For our Torta Susanna, in collaboration with Montanari & Gruzza, we chose their “Antica Cremeria” butter.
Born from the encounter between a very short supply chain of fresh cream from the provinces of Parma and Reggio Emilia, and a forty-year collaboration with SaccoSystem, this butter is made from pasteurized cream enriched with lactic cultures that enhance its structure and aroma.
Ingredients
for a 24–26 cm cake tin4/26 cm:
For the shortcrust pastry:
- 250 g flour
- 110 g sugar
- 80 g Antica Cremeria butter by Montanari & Gruzza
- 1 whole egg
- 1 egg yolk
- ½ teaspoon baking powder
- A pinch of salt
Mix the ingredients to make the shortcrust pastry and let it rest in the refrigerator for about 30 minutes.
For the ricotta filling:
- 4 egg yolks
- 150 g sugar
- 50 g Antica Cremeria butter by Montanari & Gruzza
- 400 g ricotta
Beat the yolks and sugar with an electric whisk until you get a light, fluffy cream.
Add the softened butter, cut into small pieces, and continue whisking.
Finally, still whisking, incorporate the ricotta. If the ricotta is very watery, it’s best to drain off the excess liquid beforehand.
Butter and flour the cake tin, roll out the pastry, and trim the edges, leaving at least two fingers of crust along the sides. Pour in the ricotta cream and smooth the surface with a spatula.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes. The cake will be done when you notice a very light golden color forming on the surface of the ricotta cream.
Once the cake has cooled, place it on a serving plate—it’s time for the final step: the chocolate glaze.
Chocolate glaze
- 150 g dark chocolate
- 50 g fresh cream
Break the chocolate into pieces and add the cream. Heat in the microwave (or over a bain-marie), stirring continuously until you get a smooth, glossy glaze.
Pour the chocolate over the cake and smooth it out with a spatula. The addition of cream will allow you to slice the glaze easily without it becoming too hard.
Refrigerate to let it set, and remember to take the cake out of the fridge at least 30 minutes before serving.
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