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Italia published by Quadrille.  Photograph: Alastair Hendy
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Torta di Nocciole l Cioccolato

Hazelnut and Chocolate Cake

I can't resist any hazelnut cake. I find the taste of the nuts, especially roasted, highly attractive. I hope you will agree with me.

For 6-8

300g (10 1/2 oz) hazelnuts, toasted and skinned
6 eggs
500g (1 lb) caster sugar
2 tsp baking powder
300g (10 1/2 oz) butter, melted
150ml (1/4 pint) milk
375g (13 oz) 00 (Doppio Zero) flour
100g (3 1/2 oz) bitter chocolate (at least 70 percent cocoa solids), cut into small cubes

Preheat the oven to 180 C/ 350 F/ Gas 4. Put the hazelnuts in a food processor and reduce to a coarse flour. Using an electric mixer, beat the eggs with the sugar and baking powder until the mixture is mousse-like and thick enough to leave a trail on the surface when drizzled from the beaters. Gently but thoroughly fold in the melted butter and milk, then fold in the flour and hazelnuts, followed by the chocolate.

Pour the mixture into a buttered and floured 25cm (10 inch) thick cake tin and bake for 45 minutes, or until a skewer inserted in the centre comes out dry. Leave to cool before serving.


This recipe is from:

  • Complete Italian Food
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