Torta Antica by Ernst Knam

• 90 minutes to prepare • 20 minutes to cook • 1 hour to cool down • Serves 10

Lamponi...

 

It has been a while since the last time I prepared some sweet recipe.
Maybe we missed the right occasion, most likely I was not in the right mood.
Now it is time to be back...with something very special!

This amazing cake comes from Maestro Knam's book "What paradise is without chocolate": a delicious and lavish collection of mousses, tarts, pastry, all gathered in a small Wonderland map.

Today I propose you a fantastic tart made ​​with wholemeal flour and raspberry jam, which goes under the name of Torta Antica, Ancient Cake.
Obviously named after Knam's first store "The ancient art of sweet".
Knam, in the book, says that this is the tart representing him the most because it has a crispy shell exterior with a soft, surprising filling inside...
Well, I wouldn't know, but the cake is absolutely heavenly!!!

Here are ingredients for a 10-serving recipe (24-cm diameter baking pan):

 

For the pastry

120 g flour 00
120 g whole wheat flour
125 g sugar
125 g butter
1 egg
1/2 sachet vanilla baking powder
salt


For the dark chocolate ganache

220 g fresh milk cream
300 g chopped dark chocolate


For filling and decoration

250 g raspberry jam
100 g raspberries

1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add sugar, a pinch of salt and knead it quickly
2. Stir in the egg, and mix again. Then, add the two types of flour and vanilla baking powder, all sifted. Knead it again
3. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for 1 hour
4. When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
5. Grease and dust the baking pan with cocoa powder, then cover bottom and sides with the pastry cut into a flattened disc-shape, about 5 mm thick
6. Cover the pastry with a 1-cm thick layer of raspberry jam. Bake the cake at 180° for 25 minutes, then, let it to cool down
7. Start preparing the dark chocolate ganache: pour the milk cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil it. It just needs to get hot: the cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds (about 80°C). Turn off the flame and remove the cream from the stove
8. Scoop the chopped dark chocolate into the cream. Stir gently to distribute the chocolate through the cream and let it sit for a few minutes to give the chocolate time to soften and melt. Finally, stir again with a wooden spoon, then let the mixture to cool down
9. Pour the chocolate ganache into the pastry pan. Level well and decorate the cake surface with raspberries
10. Place the cake in the fridge and let it rest for one hour...once the cake surface has thickened, your torta antica is ready!

Nutrition Facts are detailed in the table below. Data is provided per serving.

She wore a raspberry beret
The kind U find in a second hand store
raspberry beret
And if it was warm she wouldn't wear much more
raspberry beret
I think I love her.
(Prince - Raspberry beret)