Susanna Cake

Name: Susanna Cake
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Butter cold 7 tbsp; Sugar 0.8 cup; Eggs 1; Egg yolks 1; Baking powder 1 ¾ tsp; Egg yolks 4; Cow's milk ricotta cheese 1.6 cups; Sugar ¾ cup; Butter 3 ½ tbsp; Dark chocolate 50% 5.3 oz; Fresh liquid cream 0.7 cup; Butter 1 ½ tbsp; Honey 1 tsp

it de es fr br

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 40 min
Serving: 8
Cost: Low

PRESENTATION

Torta Susanna is one of those treats that folks in Parma—right in the heart of Emilia-Romagna—just cannot get enough of. And you know, this Parma dessert is famous for being super rich and comforting. It has a shortcrust pastry base that brings a nice tender bite every time you dig in. Really good stuff.

Now, the filling is where things get really interesting. It's got a layer of Italian ricotta cake that's smooth, moist, and just lightly sweet. All surrounded by that sturdy pastry shell. What's cool is how it stands out from similar desserts—like the torta di semolino—thanks to the combo of creamy ricotta and that glossy chocolate ganache topping. And here's the thing: the cake is named after Susanna, a local baker’s daughter from way back in the late 1800s. Pretty much adds some charm to each slice, right?

When you bite into a slice of Torta Susanna, you notice right away how the pastry stays super crispy and holds everything together. Plus, the inside gives you this perfect mix of sweet and a little tangy from the ricotta. I mean, the ganache on top is just super silky and packs that rich chocolate flavor everyone craves. Folks usually keep this cake in the fridge. And look, they say it tastes best when served cold—it makes the flavors stand out even more and gives the texture a nice contrast.

In Parma, you’ll see this classic Parma sweet at family get-togethers, bakeries, and all sorts of celebrations. It's not just a traditional Italian cake; it’s like a little slice of local history that brings people together. Some families might swap in different chocolates or tweak the ricotta blend, but really, the basics stay the same. Good ingredients and a whole lot of pride in where it comes from.

Torta Susanna works great as a standout treat after dinner, during the holidays, or when you want something special and a bit luxurious—honestly, there’s nothing quite like the taste of Parma in every bite. Whether it’s a regular weekend or a big family feast, this cake adds a touch of elegance and a bit of nostalgia to any occasion.

INGREDIENTS

for the pastry (for a 9.5-inch mold): Type 00 flour 2 cups (250 g); Butter 7 tbsp (100 g) - cold; Sugar 0.8 cup (150 g); Eggs 1; Egg yolks 1; Baking powder 1 ¾ tsp (8 g)

for the filling: Egg yolks 4; Cow's milk ricotta cheese 1.6 cups (400 g); Sugar ¾ cup (150 g); Butter 3 ½ tbsp (50 g)

for the coating: Dark chocolate 50% 5.3 oz (150 g); Fresh liquid cream 0.7 cup (150 g); Butter 1 ½ tbsp (20 g); Honey 1 tsp

Preparation

How to prepare Susanna Cake

To prepare the Susanna cake, start with the pastry. In a bowl, pour the flour, the baking powder 1, the cubed butter 2, and the sugar 3.

Knead with your hands until you get a crumbly mixture, then add the eggs 5 and knead again with your hands 6.

When the mixture begins to take shape, transfer it to a surface and knead it quickly with your hands 7 until you get a smooth dough 8. Wrap it in plastic wrap 9 and let it rest in the fridge for about 30 minutes.

In the meantime, prepare the cream. In a bowl, pour the egg yolks and sugar 10 and beat them with an electric beater 11. When they are light and fluffy, add the well-drained ricotta 12.

Continue to work with the whisk to incorporate the ricotta. Heat the butter for 30 seconds in the microwave and add it to the mixture 13. Stir again to incorporate it into the cream 14, then store it in the fridge. Retrieve the pastry and roll it out with a rolling pin on a lightly floured surface 15.

You should obtain a uniform thickness of about 1/8 inch 16. Then transfer the pastry inside a 9.5-inch mold and make it adhere well. Then cut off the excess dough to leave an edge of 3/4-1 inch 17 18. Place in the fridge for 30 minutes. This step will help maintain the shape during baking.

At this point, transfer the cream inside 19 and level it with a spatula 20 21. Bake in a preheated static oven at 350°F for 40 minutes.

After 40 minutes, remove the cake from the oven 22 and let it cool. Meanwhile, prepare the coating: finely chop the dark chocolate 23. Pour the cream into a saucepan 34.

Add the butter 25, the honey 26, and heat it. As soon as it reaches a simmer, turn off the heat and pour it over the chocolate 27.

Stir with a spatula 28 until you get a glossy and homogeneous mixture 29. Let it cool slightly, stirring occasionally, and pour it in the center of the cake 30.

By slightly tilting the cake 31, you will ensure that the ganache covers it entirely 32. Place in the fridge for a couple of hours before serving it 33.