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.

Torta Di Cioccolato E Nocciola Decadente (decadent Chocolate Hazelnut Cake)

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

  1. Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
  2. 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.
  3. In a separate bowl, whisk together the sugar and eggs until pale and fluffy. Add the melted chocolate mixture and mix until combined.
  4. Fold in the flour, ground hazelnuts, vanilla extract, salt, and baking powder until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top. Sprinkle the chopped hazelnuts evenly over the batter.
  6. 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.
  7. 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