Torta Di Cioccolato E Nocciola Decadente (decadent Chocolate Hazelnut Cake)
Indulge in the rich flavors of Mantuan cuisine with this decadent Torta di Cioccolato e Nocciola (Chocolate Hazelnut Cake). This luscious dessert is a perfect combination of velvety chocolate and nutty hazelnut, creating a truly irresistible treat.
Ingredients
- 200g dark chocolate, chopped
- 200g unsalted butter
- 200g granulated sugar
- 4 eggs
- 100g all-purpose flour
- 100g ground hazelnuts
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 100g chopped hazelnuts, for topping
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
- Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from heat and let it cool slightly.
- In a separate bowl, whisk together the sugar and eggs until pale and fluffy. Add the melted chocolate mixture and mix until combined.
- Fold in the flour, ground hazelnuts, vanilla extract, salt, and baking powder until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Sprinkle the chopped hazelnuts evenly over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out with moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve the Torta di Cioccolato e Nocciola decadente with a dusting of powdered sugar and a dollop of whipped cream, if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 22g
Supplies
9-inch round cake pan Wire rack
Tools
Heatproof bowl Whisk Spatula Cake tester or toothpick
Serving suggestions
Serve the Torta di Cioccolato e Nocciola decadente with a scoop of vanilla gelato for an extra indulgent treat.
Tips & tricks
For an extra layer of flavor, you can add a splash of Frangelico (hazelnut liqueur) to the cake batter.
Cost
$15