Torta Tre Monti — Sammarinese Layered Wafer Cake

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• 200 g plain flour

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• 100 g caster sugar

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• 4 piece eggs — large

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• 50 g butter — melted and cooled

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• 1 tsp vanilla extract

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• 300 g hazelnut-chocolate spread — such as Nutella or similar

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• 200 g dark chocolate — minimum 70% cocoa, chopped

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• 50 ml double cream

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Line two large baking trays with baking parchment.

2. 2

   In a large mixing bowl, whisk together the eggs and caster sugar until pale, thick, and tripled in volume (about 5 minutes with an electric whisk).

3. 3

   Gently fold in the flour and vanilla extract until just combined, then fold in the melted butter.

4. 4

   Divide the batter into 5 equal portions. Spread each portion very thinly onto the prepared trays in rough 20cm circles. You may need to bake in batches.

5. 5

   Bake each wafer for 6– 8 minutes until pale golden and just set. Remove carefully and cool on a wire rack. Repeat until you have 5 wafers.

6. 6

   Once the wafers are completely cool, spread a generous layer of hazelnut-chocolate spread on 4 of them, stacking them one on top of the other. Top with the fifth plain wafer.

7. 7

   Melt the dark chocolate with the double cream in a heatproof bowl set over simmering water, stirring until smooth and glossy.

8. 8

   Pour the chocolate glaze over the top and sides of the cake, using a palette knife to smooth evenly. Let the glaze set at room temperature for 1 hour.

9. 9

   Chill the cake for at least 2 hours before slicing into wedges with a sharp, warmed knife.

10. 10

    Serve chilled or at cool room temperature.