Torta Tre Monti – A Heavenly Combination of Wafers, Chocolate, and Hazelnuts. San Marino

 

A traditional Italian layered dessert with crispy wafers, chocolate hazelnut cream and a glossy chocolate glaze.

Ingredients.

Serves 10-12.

For the wafers:

·         2 large eggs

·         100gram caster sugar

·         100gram all-purpose flour

·         50gram unsalted butter, melted + extra for greasing

·         1 tsp vanilla extract

·         A pinch of salt

For the filling:

·         200gram dark chocolate (70%), chopped

·         200gram unsalted butter, softened

·         150gram icing sugar

·         150gram hazelnuts, toasted, peeled and finely ground

·         1 tsp vanilla extract

·         2 tbsp alchermes liqueur, rum or coffee liqueur (optional)

For the chocolate icing:

·         200gram dark chocolate, chopped

·         100gram unsalted butter

·         1 tbsp vegetable oil (optional, for shine)

·         Toasted hazelnuts (whole or chopped), for garnish

Directions.

 Make the Wafer:

In a bowl, beat the eggs and sugar until light and fluffy.

Add the melted butter and vanilla.

Sift the flour and salt; mix until smooth.

Let the batter sit for 15 minutes.

Heat a non-stick skillet over medium-low heat.

Lightly grease with butter.

Pour in 2 tablespoons of batter, tilting the pan to spread it thinly (like a crepe).

Cook for 1-2 minutes until the edges are golden brown.

Flip and cook for 30 seconds. Repeat to make 8-10 thin wafers.

Cool on a wire rack; they will crisp up as they cool.

Make the filling:

Melt the chocolate in a double boiler.

Let cool slightly.

Beat the butter and powdered sugar until creamy.

Add melted chocolate, chopped hazelnuts, vanilla, and liqueur (if using).

Mix until smooth.

Assemble the cake:

Place a wafer on a cake stand.

Spread 2-3 tablespoons of filling evenly.

Repeat, stacking wafers and filling.

Press down gently.

Chill the stack for 1-2 hours to set.

Trim the edges to make them neater (optional).

Frost and decorate:

Melt the chocolate, butter, and oil (if using) in a double boiler until smooth. Cool slightly.

Pour the frosting over the cooled cake, smoothing it with a spatula.

Garnish with hazelnuts.

Chill for 30 minutes to set the frosting.

Serve at room temperature.

Tips:

Wafer Shortcut: Use plain store-bought wafer sheets (adjust size as needed).

Hazelnuts: Toast at 350°F (175°C) for 10 minutes, then rub the skins with a towel.

Serve:

Cut with a serrated knife to get neat layers.

Enjoy this decadent masterpiece layered with coffee or dessert wine!