Creamy Torta Susanna

There’s something undeniably comforting about the first bite of a chilled, velvety slice of Creamy Torta Susanna. The cocoa-rich base crumbles just enough under your fork, giving way to a smooth ricotta filling that melts on your tongue like a whispered promise of indulgence. Each layer holds a story — one of tradition, love, and the perfect balance of sweetness and texture. This dessert doesn’t shout; it sings gently, in rich chocolate tones and creamy notes that stay with you long after the last bite.

Behind the Recipe

The first time I tasted Torta Susanna was in a cozy kitchen in Parma, northern Italy. A friend’s nonna placed it proudly on the table — its glossy, dark chocolate top glistening under the kitchen light. It was rustic yet elegant, a humble showstopper. That moment stayed with me. The way she described it — a dessert made not for fancy occasions but for the joy of family Sundays — felt like a hug. Recreating that memory inspired this version, with a creamy twist that elevates the original while keeping its soul intact.

Recipe Origin or Trivia

Let’s journey briefly into the heart of Emilia-Romagna. Torta Susanna hails from Parma, a city known for its culinary gems like prosciutto and Parmigiano Reggiano. Traditionally, this tart is made with a cocoa crust and a sweet ricotta filling, topped with a rich chocolate ganache. It’s a beloved staple in northern Italian households, often served chilled to highlight its creaminess. Though it may not be as internationally famed as tiramisu, in Italy, it’s a cherished classic — often passed down through generations without ever being written down.

Why You’ll Love Creamy Torta Susanna

Trust me, this one’s a total game-changer. Whether you’re baking for a dinner party or indulging in some solo dessert therapy, Creamy Torta Susanna fits the mood.

Versatile: Ideal as a weekend treat, special occasion dessert, or just a late-night craving companion.
Budget-Friendly: Made with accessible pantry staples like cocoa, ricotta, and eggs.
Quick and Easy: Minimal hands-on time, most of the magic happens in the oven and fridge.
Customizable: Add a dash of orange zest, swap the crust for gluten-free, or top with berries.
Crowd-Pleasing: The texture, the flavor, the chill — it hits every note for every palate.
Make-Ahead Friendly: Best when chilled overnight, so you can prep it the day before.
Great for Leftovers: Keeps beautifully in the fridge for up to 4 days, and the flavor only deepens.

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Chef’s Pro Tips for Perfect Results

Creamy Torta Susanna is all about balance — of texture, of sweetness, of structure. Here’s how to master it like a pro:

• Use full-fat ricotta for maximum creaminess and stability.
• Chill the tart overnight for flavors to fully bloom and layers to set perfectly.
• Blind bake the crust slightly if you want extra crispness.
• Sift your cocoa powder to avoid clumps and ensure a smooth, rich crust.
• When making the ganache, pour warm cream slowly over chopped chocolate and stir gently — patience leads to gloss.

Kitchen Tools You’ll Need

Creating this masterpiece doesn’t require a fancy setup. Just a few trusty kitchen essentials will get you there.

Springform Pan: Ideal for easy release and elegant presentation.
Mixing Bowls: One for the crust, one for the filling, one for the ganache.
Hand Mixer: Ensures a smooth, airy ricotta blend.
Spatula: Perfect for folding and leveling the filling.
Saucepan: For warming cream to make that silky ganache.
Whisk: Keeps everything light, fluffy, and well incorporated.

Ingredients in Creamy Torta Susanna

What makes this tart truly unforgettable is how each ingredient plays its role in harmony — no part overshadows the other.

1. All-purpose flour: 200g (1⅔ cups) — Builds the structure of the cocoa crust.
2. Unsweetened cocoa powder: 30g (⅓ cup) — Adds deep, rich chocolate flavor to the crust.
3. Powdered sugar: 80g (⅔ cup) — Gently sweetens the base without grittiness.
4. Butter: 100g (7 tbsp) cold and cubed — Binds the crust and gives it a tender bite.
5. Egg yolk: 1 — Helps the crust come together while adding richness.
6. Ricotta cheese: 500g (2 cups) full-fat — Forms the luscious, creamy heart of the tart.
7. Granulated sugar: 120g (½ cup) — Sweetens the ricotta filling just right.
8. Eggs: 2 — Give structure and silkiness to the filling.
9. Vanilla extract: 1 tsp — Rounds out the sweetness with warmth.
10. Heavy cream: 100ml (⅓ cup + 1 tbsp) — Makes the ganache luxuriously smooth.
11. Dark chocolate: 150g (5 oz) finely chopped — Melts into a glossy, bittersweet finish.

Ingredient Substitutions

Need to make a few swaps? No worries — this tart plays nicely with alternatives.

Ricotta cheese: Mascarpone or cream cheese (for a tangier twist).
Butter: Margarine or plant-based spread (for a dairy-free crust).
Granulated sugar: Coconut sugar or fine brown sugar.
Dark chocolate: Milk chocolate for a milder topping.
Heavy cream: Coconut cream (adds a subtle tropical note).

Ingredient Spotlight

Ricotta Cheese: This fresh, soft cheese brings the signature creaminess to Torta Susanna. Its mild flavor lets the cocoa and chocolate shine without overpowering.

Dark Chocolate: Rich and slightly bitter, it balances the sweetness of the filling and crust. Choose high-quality chocolate with at least 70% cocoa for the best results.

Instructions for Making Creamy Torta Susanna

Ready to bring this dreamy dessert to life? Here are the steps you’ll follow to create your own creamy slice of Italian tradition.

1. Preheat Your Equipment:
   Set your oven to 175°C (350°F). Grease and line a 24 cm (9-inch) springform pan with parchment paper.
2. Combine Ingredients:
   In a bowl, mix flour, cocoa powder, and powdered sugar. Cut in the cold butter until crumbly. Add the egg yolk and knead into a soft dough. Chill for 30 minutes.
3. Prepare Your Cooking Vessel:
   Press the dough into the bottom of the pan to form an even crust. Prick it lightly with a fork to prevent bubbling.
4. Assemble the Dish:
   In another bowl, beat the ricotta with granulated sugar until creamy. Add eggs one at a time, then mix in vanilla. Pour this filling over the crust.
5. Cook to Perfection:
   Bake for 40–45 minutes until the center is just set. Cool completely before topping.
6. Finishing Touches:
   To make the ganache, heat cream in a saucepan until just simmering. Pour over chopped chocolate and stir gently until smooth. Spread evenly over the cooled tart.
7. Serve and Enjoy:
   Chill the tart for at least 4 hours (preferably overnight). Slice, serve, and savor that first luxurious bite.

Texture & Flavor Secrets

The magic of Creamy Torta Susanna lies in its perfect trio of textures — a tender, chocolatey crust, a silky ricotta layer, and a rich ganache topping. The cocoa crust gives a subtle bitterness, the filling offers creamy sweetness, and the ganache brings it all together in a glossy, satisfying finish. As the tart chills, the flavors deepen, resulting in a dessert that’s complex but comforting.

Cooking Tips & Tricks

Here are a few tricks to make your tart unforgettable:

• Chill between each layer to keep structure and definition.
• For extra smooth filling, pass ricotta through a sieve before mixing.
• Don’t overbake — a slight jiggle in the center means it’s just right.
• Add a teaspoon of espresso powder to the crust for a mocha edge.

What to Avoid

Stay clear of these common pitfalls for a flawless tart:

• Skipping chilling time: The tart needs time to firm up and meld flavors.
• Using low-fat ricotta: It can make the filling watery and bland.
• Overheating ganache: Heat the cream gently to avoid splitting the chocolate.
• Serving warm: The tart should be cold for ideal texture and taste.

Nutrition Facts

Servings: 10
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes (plus chilling time)

Make-Ahead and Storage Tips

The beauty of this tart is how well it holds up over time. Prepare it a day in advance for an even richer flavor. Store it in the fridge, tightly covered, for up to 4 days. If needed, freeze individual slices wrapped in foil and sealed in a container. To enjoy, thaw in the fridge overnight.

How to Serve Creamy Torta Susanna

Serve each slice with a dusting of cocoa powder or a dollop of whipped cream. For a more festive touch, top with fresh raspberries or candied orange peel. It pairs beautifully with espresso or a hot cup of black tea.

Creative Leftover Transformations

Don’t let leftovers go to waste — give them new life!

• Torta Trifles: Layer crumbled tart with whipped cream and berries in a glass.
• Ice Cream Topping: Warm a slice slightly and spoon over vanilla ice cream.
• Chocolate Sandwiches: Spread a thin layer between two biscuits for a sweet snack.

Additional Tips

• Always use room-temperature eggs for smoother blending.
• A serrated knife cuts through the layers cleanly without dragging.
• For a glossy ganache, avoid overmixing — gentle folds work best.

Make It a Showstopper

Presentation matters, and Torta Susanna is ready for the spotlight. Use a cake ring to get clean sides, and drizzle a zigzag of melted white chocolate for contrast. A sprinkle of edible gold dust makes it fit for a celebration.

Variations to Try

• Lemon Twist: Add lemon zest to the ricotta layer for a bright, fresh contrast.
• Hazelnut Crust: Replace part of the flour with ground hazelnuts for a nutty note.
• Berry Layer: Swirl in raspberry jam before baking for a tangy surprise.
• Gluten-Free Version: Use a gluten-free flour blend for the crust.
• Mini Tartlets: Make individual servings in muffin tins for parties or gifts.

FAQ’s

Q1: Can I use store-bought pie crust?

A1: While homemade is best for flavor and texture, a high-quality store-bought cocoa crust can work in a pinch.

Q2: Is it okay to use low-fat ricotta?

A2: It’s not recommended, as it can affect the texture. Full-fat ricotta ensures a creamy, stable filling.

Q3: Can I make this tart ahead of time?

A3: Absolutely! In fact, it tastes better after a night in the fridge.

Q4: How long does it last in the fridge?

A4: Up to 4 days when tightly wrapped or sealed in an airtight container.

Q5: Can I freeze Creamy Torta Susanna?

A5: Yes, slice and wrap individually for easy thaw-and-enjoy portions.

Q6: What chocolate is best for ganache?

A6: Use dark chocolate with at least 70% cocoa for a deep, rich flavor.

Q7: Can I add liqueur to the filling?

A7: This version is alcohol-free. For a similar depth, try espresso or vanilla extract.

Q8: Can I use mascarpone instead of ricotta?

A8: Yes, it creates a denser, slightly richer texture.

Q9: How do I know when it’s baked?

A9: The center should be just set with a slight jiggle. Overbaking will dry it out.

Q10: Can I skip the ganache?

A10: You can, but the ganache adds an essential luxurious finish that ties the whole tart together.

Conclusion

Creamy Torta Susanna isn’t just a dessert — it’s a slice of Italian warmth, reimagined for today’s kitchen. With its rich textures, balanced flavors, and nostalgic charm, this tart is ready to become a new classic in your home. Go ahead, make it once — I promise, it won’t be the last.

Watch How To Make Creamy Torta Susanna