Step-by-Step Instructions

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.

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.

Mix the Dry Ingredients: In a mixing bowl, combine the ground hazelnuts, cocoa powder, baking powder, and salt. Whisk together until evenly mixed.

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.

Combine the Mixtures: Gently fold the dry ingredients into the egg mixture using a rubber spatula, being careful not to deflate the batter.

Add Wet Ingredients: Stir in the melted butter and vanilla extract until just combined. The batter will be thick and rich.

Pour into the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.

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.

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.

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.