Ingredients with Measurements:
- 1 cup hazelnuts, toasted and skins removed
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 4 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces dark chocolate, chopped
Special equipment needed:
- 9-inch springform pan
- Food processor
- Hand mixer or stand mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a food processor, pulse the hazelnuts until finely ground. Add the flour, baking powder, and salt and pulse until combined.
3. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks and vanilla extract and mix until well combined.
4. Fold in the hazelnut mixture until just combined.
5. In a separate mixing bowl, beat the egg whites until stiff peaks form.
6. Gently fold the egg whites into the hazelnut mixture until just combined.
7. Fold in the chopped chocolate.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing the sides of the pan and transferring the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Per serving:
Calories: 350
Fat: 24g
Saturated Fat: 10g
Cholesterol: 116mg
Sodium: 103mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 18g
Protein: 7g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for hazelnuts.
- Gluten-free flour can be used instead of all-purpose flour.
- Milk chocolate or white chocolate can be used instead of dark chocolate.
Variations:
- Add 1/4 cup of cocoa powder to the batter for a richer chocolate flavor.
- Top the cake with whipped cream and fresh berries for a summery twist.
- Add a tablespoon of espresso powder to the batter for a mocha flavor.
Tips and tricks:
- Toasting the hazelnuts before grinding them enhances their flavor.
- Be careful not to overmix the batter once the egg whites are added to avoid deflating them.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar before serving.
Garnishes:
- Chopped hazelnuts
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee or espresso
- Red wine, such as a Cabernet Sauvignon or Merlot
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not rising properly, make sure the egg whites are beaten to stiff peaks before folding them into the batter.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all equipment thoroughly before starting to avoid cross-contamination.
Food history:
Torta di Nocciole e Cioccolato is a traditional Italian dessert that originated in the Piedmont region. It is typically served during the holidays and special occasions.
Flavor profiles:
This cake is rich and nutty with a hint of chocolate.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
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Region: Italian
Taste: Rich, Nutty, Chocolatey, Sweet, Decadent