6 4 9 . DOLCE TORINO ( T U R I N C A K E )
Prepare this dessert on a tray or platter and shape it into a square.
100 grams (about 3-1/2 ounce) of lady fingers
100 grams (about 3-1/2 ounce) of chocolate
100 grams (about 3-1/2 ounce) of fresh butter
70 grams (about 2-1/3 ounces) of confectioners’ sugar
1 egg yolk
2 tablespoons of milk
a dash of vanilla sugar
Cut the ladyfingers in half lengthwise and soak in rosolio, or, better
yet, soak one half of the biscuit in rosolio and the other in alkermes,121
so that you will be able to arrange them in alternating color bands,
which will make for a more handsome display.
Beat together the butter, the sugar, and the egg yolk; then heat
the chocolate (grated or chopped) in milk. When it has melted, pour
the hot liquid over the softened butter mixture, then add the vanilla
sugar, stirring constantly to blend all the ingredients well and obtain
a nice smooth mixture.
Arrange on a platter the first layer of the ladyfingers and coat
them lightly with the mixture. Then place another layer over the
first and coat them once again with the mixture; add a third layer,
repeating the procedure. Then pour the remaining mixture on top
and all along the sides, making this last layer as even and uniform as
you can. The next day, before serving, smooth out the surface of the

cake with the blade of a knife heated over the fire. Next, if you wish,
you can make a garnish of pistachios or lightly roasted hazelnuts,
chopped as fine as possible, which you will sprinkle over the cake.
40 grams (about 1-1/3 ounces) of hazelnuts weighed with their
shells or 15 grams (about 1/2 an ounce) of pistachios will suffice.
You should already know that these nuts must be blanched in
hot water.
This recipe serves six to seven people.