GialloZafferano's Recipe of the Day: Chocolate Torta Paradiso

Thursday is the perfect time to make a homemade dessert, especially when it's as tempting as chocolate torta paradiso! A variation on the classic torta paradiso, with a soft cocoa base and a generous whipped cream filling. A simple yet impressive cake, ideal for a family snack or for celebrating a special occasion.

FOR A 9.5-INCH PAN:

• Type 00 flour 0.8 cup (100 g)
• Potato starch 3 tbsp (25 g)
• Unsweetened cocoa powder 4 tbsp (20 g)
• Eggs about 4 medium eggs 7.8 oz (220 g)
• Brown sugar ½ cup (120 g)
• Fine salt 1 pinch

FOR THE FILLING:

• Fresh liquid cream 1.7 cups (400 g)
• Powdered sugar 5.3 tbsp (40 g)

FOR DECORATION:

• Powdered sugar to taste

1. Pour the eggs into a bowl with the cane sugar and beat them with an electric mixer until the mixture is pale, voluminous, and frothy.
2. Sift the flour, unsweetened cocoa powder, and potato starch, then incorporate the dry ingredients a little at a time into the egg mixture, stirring gently with a whisk so it does not deflate. Add a pinch of salt as well.
3. Butter and flour a flared 9 1/2-inch (34 cm) diameter pan, pour in the batter, and spread it evenly. Bake in a preheated static oven at 356°F for about 25 minutes.
4. Remove the cake from the oven, let it cool slightly, and gently remove it from the pan. Let it cool completely for about an hour.
5. Meanwhile, whip the fresh cream with an electric mixer, adding the powdered sugar shortly after starting. When it is very firm, transfer it to a pastry bag fitted with a 5/8-inch (15 mm) tip and place it in the refrigerator.
6. Cut the now-cold cake horizontally in half to obtain two layers. Spread the whipped cream over the base using the pastry bag, then cover with the second layer.
7. Level the cream that comes out along the edges with a small spatula, dust the surface with powdered sugar, and keep the cake in the refrigerator until ready to serve.

The secret to getting a soft, tall base, even without baking powder, is to beat the eggs with the sugar very well: they should become pale, voluminous, and frothy. When you add the dry ingredients, incorporate them with gentle movements so the mixture does not deflate. This way the cake will keep a light, airy texture, perfect for filling with cream.