Hazelnut Chocolate Cake Recipe From Piedmont (Italian Torta di Nocciole)
A unique hazelnut and chocolate cake from Italy that is naturally gluten free and dairy free.
Equipment
Ingredients
- 3 cups hazelnuts toasted, peeled (preferably IGP from Piedmont, but any good quality hazelnuts will do)
- 1 ¼ cups sugar
- 2 Tbsp unsweetened cocoa dark
- 4 egg whites preferably organic, free range
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
- PLEASE USE A SCALE FOR BEST RESULTS. Weighing the ingredients is important.
- TIP: Using IGP hazelnuts from Piedmont, Italy, will yield the best results/flavor, however they are quite expensive and hard to find in the US. Try to use the tastiest hazelnuts you can find, and the cake is still truly delicious.
Nutrition
Serving: 1slice | Calories: 276kcal | Carbohydrates: 26g | Protein: 6g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 19mg | Potassium: 235mg | Fiber: 3g | Sugar: 22g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
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