Chocolate ad Sour Cherry Torta Nua Recipe
The Cocoa and Sour Cherry Torta Nua is an adaptation of one of the beloved desserts from Italian cuisine, modified to suit Turkish tastes. Torta Nua is a soft, creamy-filled cake that became popular in Italy thanks to the internet and has since become a staple in home kitchens. While it’s typically made with just a cream filling, sometimes fruits are added for extra flavor and color.
For instance, I previously shared a blueberry version of Torta Nua. It was such a hit that I decided to share another variation. Naturally, my first choice was sour cherries, which pair perfectly with cocoa. The result was exactly what I imagined.
One of the best things about Torta Nua is that, while it’s made like a cake, it tastes more like a layered dessert. So, comparing this cocoa-sour cherry version to a Black Forest cake wouldn't be far off the mark.
The baking time for Torta Nua may vary depending on the thickness of the cake and your oven type. It generally bakes at 180°C for about 40-50 minutes. The cake should be taken out once the top firms up and a toothpick comes out clean. If you prefer a denser cake, you can extend the baking time by a few minutes. Also, remember that the baking time may differ between fan-assisted and conventional ovens.
You can serve the Blueberry Torta Nua warm or cold. When served warm, the cream filling is softer and more fluid, while cold servings offer a denser texture. The cake should be stored in the refrigerator and consumed within 2-3 days. For an added treat, you can dust it with powdered sugar or serve it with a scoop of ice cream to elevate the dessert experience.
Chocolate ad Sour Cherry Torta Nua Recipe with Video
Ingredients
For the custard:
- 400 ml of milk,
- 1 heaping tbsp of flour,
- 1 heaping tbsp of cornstarch,
- 2 tbsp of cocoa powder,
- 1 egg yolk,
- 5 tbsp of sugar,
- 50 g dark chocolate.
For the cake:
- 2 eggs,
- 3/4 cup of sugar,
- 1/2 cup of sunflower oil,
- 1 cup of milk,
- 2 cups of flour,
- 2 heaping tbsp of cocoa powder,
- 1 packet of baking powder,
- 1 cup of pitted and chopped sour cherries.
Preparation
- In a saucepan, whisk together the milk, flour, starch, cocoa, sugar, and egg yolk for the custard,
- Place the saucepan on the stove and cook while stirring constantly until the mixture thickens,
- Add the chocolate, mix, then remove from heat,
- Let the custard cool, stirring occasionally to prevent a skin from forming,
- For the cake beat the eggs and sugar in a mixing bowl until frothy,
- Add the vegetable oil and milk, and continue mixing,
- Gradually add half of the flour while mixing, then add the baking powder and cocoa,
- Slowly incorporate the remaining flour, adjusting as necessary to reach the right consistency,
- Pour the batter into a greased 22 cm springform pan,
- Spoon dollops of the cooled custard over the batter,
- Scatter the sour cherries over the top,
- Bake in a preheated oven at 180°C until the toothpick comes out clean,
- Once cooled, remove the cake from the pan, slice, and serve.
Enjoy!