Torta 900

Torta 900

Torta 900

Torta 900 is a traditional Italian cake originating from the town of Ivrea, in the Piedmont region. This dessert is renowned for its rich chocolate flavor and its historical significance, having been created at the turn of the 20th century.

History

The Torta 900 was invented by Ottavio Bertinotti, a pastry chef from Ivrea, in 1900. The cake was named "900" to commemorate the new century. Bertinotti's creation quickly gained popularity due to its unique taste and texture, becoming a staple in local pastry shops.

Ingredients and Preparation

The Torta 900 is primarily made from chocolate, eggs, sugar, and flour. The cake is known for its light, airy texture, which is achieved by carefully folding whipped egg whites into the batter. The chocolate used is typically of high quality, contributing to the cake's rich flavor.

Cake Base

The base of the Torta 900 is a chocolate sponge cake. The batter is prepared by mixing egg yolks with sugar until creamy, then adding melted chocolate and flour. The egg whites are beaten separately until stiff peaks form and are gently folded into the chocolate mixture.

Filling

The cake is traditionally filled with a chocolate cream, which is made by combining whipped cream with melted chocolate. This filling is spread between layers of the sponge cake, adding to the cake's moistness and enhancing its chocolate flavor.

Cultural Significance

Torta 900 holds a special place in the culinary heritage of Ivrea and is often associated with celebrations and special occasions. It is a popular choice for birthdays, weddings, and other festive events.

Variations

While the original recipe remains a closely guarded secret, various adaptations of the Torta 900 have emerged over the years. Some versions incorporate additional flavors such as hazelnut or coffee, while others experiment with different types of chocolate.

Related Pages

• Italian cuisine
• Chocolate cake
• Piedmont
• Ivrea