Torta Tre Monti

About This Recipe

Torta Tre Monti — the Cake of the Three Towers — is the national pastry of San Marino and one of the most recognisable treats in the whole of the Apennines. Thin wafer layers are sandwiched with hazelnut cream, then enrobed in a thick coat of dark chocolate. It is the sweet souvenir that every visitor to San Marino brings home.

Ingredients

Serves 10

• 12 sheetsthin round wafers (approx. 20 cm diameter)
• 200 ghazelnut chocolate spread
• 50 gfinely ground toasted hazelnuts
• 300 gdark chocolate (70%), chopped
• 50 mldouble cream

Instructions

1. 1

   Make the filling

   Mix hazelnut spread with ground hazelnuts until smooth and spreadable. If too thick, warm very gently.

2. 2

   Layer the wafers

   Place one wafer sheet on a flat surface. Spread a thin, even layer of hazelnut filling. Top with another wafer and press lightly. Repeat with all wafers and filling, ending with a plain wafer on top.

3. 3

   Chill the stack

   Wrap the layered cake tightly in cling film. Refrigerate for at least 2 hours until firm and the layers have bonded.

4. 4

   Make the ganache

   Heat cream to near boiling. Pour over chopped chocolate, wait 2 minutes, then stir until silky smooth.

5. 5

   Coat and set

   Place the chilled cake on a wire rack over a tray. Pour ganache over the top and sides, smoothing with a palette knife. Refrigerate until the chocolate sets, about 1 hour.

Variations

• •

  Use white chocolate ganache for a striking contrast.

• •

  Fill with vanilla cream mixed with crushed wafer crumbs.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 5 days; slice with a warm knife for clean cuts.

Frequently Asked Questions