Hazelnut Chocolate Cake Recipe From Piedmont (Italian Torta di Nocciole)
User Reviews
4.8
Hazelnut Chocolate Cake Recipe From Piedmont (Italian Torta di Nocciole)
Description
The Hazelnut Chocolate Cake from Piedmont uses finely ground toasted hazelnuts combined with sugar and dark cocoa powder for a rich nutty base. The key technique is folding this mixture into stiffly beaten egg whites to maintain lightness while ensuring thorough incorporation. The batter is baked in a buttered and floured 8-inch springform pan lined with parchment paper until a skewer inserted comes out clean.
This cake delivers a dense but tender texture, richly flavored from the nuts and cocoa, without added flour or leavening. Its flavor is delicate and depends greatly on the quality of the hazelnuts, preferably Italian IGP from Piedmont, though others work as well. Serving it cold retains its shape and moistness, but warm chocolate sauce and unsweetened whipped cream enhance the experience.
Use of a scale to measure ingredients ensures consistent results. Cooling the cake briefly in the pan before unmolding prevents breakage. It is a rustic cake that emphasizes nut flavor and contrasts with the slight bitterness of cocoa for a balanced dessert.
Ingredients
- 3 cups hazelnut toasted, peeled (preferably IGP from Piedmont, but any good quality hazelnuts will do
- 1 ¼ cups sugar
- 2 Tbsp unsweetened cocoa powder dark
- 4 egg preferably organic, free range, white
Instructions
- Butter and flour an 8" springform pan (with parchment paper lining the bottom.
- Preheat the oven to 350℉ (176℃).
- Grind hazelnuts with sugar until fine. Place in bowl.
- Add cocoa to the ground hazelnuts and sugar.
- Beat egg whites until they come to stiff peaks.
- Gently fold the dry ingredients into the beaten egg whites. Be careful not to over mix, but make sure they are thoroughly combined.
- Pour mixture into prepared pan and bake for about 30 minutes, until a tester comes out clean.
- Allow to cool in pan for about 15 minutes, then run a thin bladed knife around the edge of the pan and remove from the tin. Remove the parchment paper and place on cooling rack to cool completely.
- Serve when cold, plain, with a Bicerin. Otherwise, serve with a warm chocolate sauce and freshly whipped, unsweetened cream.
Notes
- Use a kitchen scale to weigh ingredients precisely for best cake texture.
- IGP Piedmont hazelnuts deliver superior flavor but any good quality toasted hazelnuts will suffice.
- Serve the cake cold for best texture; warm with chocolate sauce and unsweetened whipped cream if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 276kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 19mg | 1% |
| Potassium | 235mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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