Chocolate and Hazelnut Cake

The chocolate and hazelnut cake is a delicious and popular dessert, very common in Italy, especially in Piedmont, a region famous for its quality hazelnuts. Here is the recipe:

Ingredients

• 200 g of dark chocolate
• 150 g of toasted hazelnuts
• 150 g of sugar
• 100 g of butter
• 4 eggs
• 1 packet of baking powder for sweets
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C.
2. Finely grind the hazelnuts in a mixer until you get a coarse flour.
3. Melt the chocolate in a bain-marie along with the butter. Once melted, let the mixture cool down a bit.
4. Separate the yolks from the egg whites.
5. Beat the egg whites with a pinch of salt until they are firm.
6. In another bowl, whisk the yolks with the sugar until the mixture is frothy and light.
7. Add the melted chocolate to the mixture of yolks and sugar and mix well.
8. Gently incorporate the ground hazelnuts and baking powder, mixing from the bottom up.
9. Gently fold in the beaten egg whites as well, mixing slowly and enveloping to avoid deflating the mixture.
10. Pour the batter into a previously buttered and floured cake tin.
11. Bake for about 30-35 minutes. Check the doneness with a toothpick, which should come out dry if inserted in the center of the cake.
12. Allow the cake to cool before unmolding it.

Curiosity

This cake is a true celebration of hazelnuts, which find their greatest splendor in the Piedmont region. In particular, the “Piedmont Hazelnut PGI”, also known as the “Tonda Gentile delle Langhe”, is very appreciated for its delicate flavor and crunchy texture, which perfectly complements the intense taste of dark chocolate.

If you wish, I can also suggest a wine or a cocktail to pair with this dessert.