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Home Flavours Traditional Recipes Desserts Cake in The Basement

Cake in The Basement

Torta in cantina


This cake requires a lot of time, preparation must be started on a Tuesday in order to eat it on a Sunday. At the times when there were still typists in the Town Hall! Hours and hours would go by typing on the keyboard, so when there was a break everybody would go and get a coffee, both young married women and mature ladies: those moments were gladdened by one’s experiences, secrets and pieces of advice. In the Human Resources Copy Office there was the “Nera”, with many experiences to tell. The hours spent together were so many, the sheets of used carbon paper were so many that, amongst the numerous “decisions”, she also wrote out the recipe of the “Cake in the basement” for me, a cake she brought on birthdays we celebrated together, on festivities or just because she cared for us.

Difficulty: Medium

Ingredients: Ring-shaped cake dough: 500 g of flour, 60 g of butter, 100 g of sugar, 2 eggs, a pinch of salt, milk as much as needed and a small bag of baking powder. For the cream: 200 g of soft butter, 200 g of sugar, 3 eggs, 100 g of bitter chocolate, 1 glass of milk, 2 small glasses of liqueur, ideally Sassolino wine, the whole content of coffee of 1 espresso coffee machine.

Preparation: For the ring-shaped cake, blend all the ingredients into the milk, until you get a rather firm dough, and bake it in the oven in a buttered round mould. Leave the cake to stand for at least two days, in order to become harder, so that it can be cut into very thin slices about 0.5 cm thick without crumbling. On Thursday you will make the cream. First of all, make the coffee and let it cool off without adding sugar. On the heat, melt the cocoa with the milk until it boils, then let it cool off. Start working the butter with the powdered sugar in a very big tureen with high rims until it is well whipped, add the egg yolks one by one, keep mixing, add the coffee in drops (this requires a lot of time…), then gradually add the milk with the chocolate, the Sassolino wine and lastly the egg whites beaten to a firm froth. In this way a compound which is creamy and slightly runny will be obtained. Cut the ring-shaped cake into slices. Line the round mould (for example the one in which the cake was cooked) with oil-paper and start making layers with the cake and the cream. Cover everything with the oil-paper and press it down with a weight. Let the cake stand in a fresh place (not in the fridge), possibly in the basement, for at least two days. It is served as a spoon dessert.

Suggested red wine Cagnina di Romagna


Recipe sent by: Fioranna Magnanini - Reggio Emilia

Last modified May 26, 2011

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