Our Food Story 1 | Beppino Occelli Torta Magica con Crema al Cioccolato

Preparation Time | 90 Minutes


  • 125 g Beppino Occelli butter
  • 4 eggs
  • 220 g granulated sugar
  • 10 g vanilla extract
  • 1 pinch of salt
  • 115 g of flour 00
  • 500 ml milk
  • 1 lemon
  • icing sugar to decorate
  • 100 g dark chocolate


Melt the Occelli butter in a saucepan: once melted, let it cool to room temperature.

Meanwhile, in a bowl, whip the egg yolks with 150 g of sugar (keeping the egg whites aside in another bowl). Use an electric mixer or a simple hand whisk.

When the two ingredients are well whipped into a frothy consistency, continue to beat, add a tablespoon of cold water, vanilla extract, salt and melted butter which will be cold, by this time.

After beating the mixture for a couple of minutes, add the sifted flour, combining it several times, mixing carefully to make it incorporate well.

Now heat the milk in a saucepan: when it is hot enough, add it to the mixture, pouring little at a time and always mixing very well to avoid lumps and obtain a perfectly smooth batter.

Then beat the egg whites together with about half a teaspoon of lemon juice. Incorporate them into the batter gently, mixing from bottom to top.

Line a square pan with parchment paper (from the side of about 20 cm), transfer the mixture and bake it in a preheated oven at 160 ° C for about 55-60 minutes (or until golden brown).

Once out of the oven, let the cake cool to room temperature, and then place it in the refrigerator for at least 2 hours.

After 2 hours, cut the cake into squares, placing them on a serving dish and decorate them with a light sprinkle of icing sugar.

Then prepare the chocolate cream. Put 70 g of sugar and about 1 glass of water in a saucepan: stirring with a wooden spoon, bring to a boil, so as to obtain a rather thick syrup.

At this point, remove the saucepan from the heat and add the chopped chocolate, stirring well until it is completely melted.

Return to the heat without stopping mixing, until it reaches the right consistency (it must not be too liquid or too thick).

Once ready, let it cool down a bit, and decorate on each square of magic cake.

Now you can serve the dessert, paired with Michele Chiarlo Barolo Chinato.

Ample, complex, with pleasingly spicy aromas. The taste is full, delicate and austere. Pleasantly bitter.