Seven-Layered Sicilian Cake

Photo Credit: Gamma Nine

Gordon Drysdale

In Sicily, the traditional Torta Setteveli features “seven veils,” an evocative reference to seven layers of dessert decadence. At pier-to-plate concept Scoma’s, this end-of-the-meal extravagance has been a guest favorite since it was added to the menu 10 years ago. The build features alternating layers of chocolate cake and hazelnut Bavarian cream, along with chocolate mousse and hazelnut praline. The impressive confection is crowned with a thin layer of chocolate ganache.

“The beauty of the dessert lies in the taste and texture of the layers,” says Gordon Drysdale, culinary director. The cake layers deliver substance and structure, while the hazelnut Bavarian cream provides a lightness. The mousse adds more chocolate flavor while the praline’s crunch is a counterpoint to the creamy layers. “The ganache ties it all together with a veil of intense chocolate flavor,” he adds. The visually striking dessert is a menu staple, says Drysdale. “It’s complex enough that you are unlikely to make at home, but it is approachable, composed of familiar flavors.”

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