Torta di Nocciole Recipe: A Delightful Hazelnut Cake

If you’re looking for a rich and indulgent dessert that highlights the wonderful flavor of hazelnuts, you’ve come to the right place. Torta di Nocciole, or Hazelnut Cake, is a classic Italian treat that is both delicious and satisfying. This cake is perfect for special occasions or simply as a delightful end to a meal. From my own personal experience, this cake never fails to impress, and its nutty flavor combined with a hint of chocolate makes it truly irresistible. Let me show you how I make this delightful cake.

Notes on What to Expect

Expect a rich, moist cake that has a lovely hazelnut flavor complemented by the deep cocoa notes. The cake is dense yet fluffy, making it a perfect treat with coffee or tea.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 8
• Calories per Serving: Approximately 320
• Cost of Ingredients: $10 – $15 (depending on ingredient prices in your area)
• Cuisine: Italian
• Course: Dessert

Equipment Needed

• 9-inch round cake pan
• Mixing bowls
• Whisk or electric mixer
• Rubber spatula
• Oven
• Food processor (for the hazelnuts)
• Cooling rack
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Ingredients

• For the cake:
  • 1 cup hazelnuts (shelled and roasted)
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
• For the garnish:
  • Powdered sugar (for dusting)
  • Fresh berries (optional)
  • Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Nocciole  now.

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier removal.
2. Prepare the Hazelnuts: In a food processor, pulse the hazelnuts until they are finely ground but not turned into nut butter. You want a coarse flour texture. Set aside.
3. Mix the Dry Ingredients: In a mixing bowl, combine the ground hazelnuts, cocoa powder, baking powder, and salt. Whisk together until evenly mixed.
4. Beat the Eggs and Sugar: In another bowl, whisk the eggs and granulated sugar together until the mixture is pale and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed.
5. Combine the Mixtures: Gently fold the dry ingredients into the egg mixture using a rubber spatula, being careful not to deflate the batter.
6. Add Wet Ingredients: Stir in the melted butter and vanilla extract until just combined. The batter will be thick and rich.
7. Pour into the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool: Once baked, let the cake stand in the pan for about 10 minutes, then carefully invert it onto a cooling rack to cool completely.
10. Serve: Once cooled, dust with powdered sugar and garnish with fresh berries, if desired. Slice and enjoy your delicious Torta di Nocciole!

Variations

• Nut Substitutes: If you’re allergic to hazelnuts, you can use almonds or walnuts instead.
• Gluten-Free Option: Use gluten-free cocoa powder and ensure your baking powder is gluten-free.
• Flavor Additions: Add a teaspoon of espresso powder for a coffee-flavored cake, or a splash of liqueur such as Frangelico for added depth.
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Tips

• Roasting Hazelnuts: If your hazelnuts aren’t roasted, spread them on a baking sheet and roast in the oven for about 10 minutes at 350°F (175°C), until fragrant.
• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutritional Information Per Serving

• Calories: 320
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 170mg
• Total Carbohydrates: 31g
• Dietary Fiber: 3g
• Sugars: 18g
• Protein: 6g

I hope this guide has made making Torta di Nocciole seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!