Hazelnut and Chocolate Cake

The hazelnut and chocolate cake is a rich and indulgent dessert, perfect for lovers of these ingredients. Here is a recipe that will satisfy your sweet tooth.

Ingredients

• 200 g of finely chopped toasted hazelnuts
• 200 g of dark chocolate
• 150 g of granulated sugar
• 100 g of soft butter
• 4 eggs
• 1 pinch of salt
• 1 tablespoon of flour (optional, makes the cake less moist)
• 1 teaspoon of vanilla extract (optional)
• Powdered sugar for decorating (optional)

Preparation

1. Preheat the oven to 180 °C and prepare a cake tin (about 24 cm in diameter) by buttering and flouring it, or lining it with parchment paper.
2. Melt the chocolate in a double boiler or in the microwave, being careful not to burn it.
3. In a bowl, cream the soft butter with the granulated sugar until fluffy.
4. Separate the yolks from the whites. Add the yolks, one at a time, to the butter and sugar mixture, mixing well after each addition.
5. Stir in the melted chocolate and chopped hazelnuts into the mixture.
6. If desired, add the flour and vanilla extract, mixing until smooth.
7. In another bowl, beat the egg whites until stiff with a pinch of salt.
8. Gently fold the whipped egg whites into the chocolate and hazelnut mixture, trying not to deflate them.
9. Pour the batter into the prepared cake tin and level the top.
10. Bake the cake for about 30-40 minutes or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool completely before removing it from the tin.
12. If desired, before serving, dust the surface with powdered sugar.

Curiosity

Hazelnuts are highly prized in Piedmontese cuisine, particularly the “Tonda Gentile delle Langhe” variety, which is IGProtected - a designation that protects and guarantees the authenticity of the product. The hazelnut and chocolate combination is at the heart of many indulgent creations, not by chance the famous gianduia originated in Piedmont!

If you want an even more Italian touch, you could add a bit of liqueur, like Frangelico, which is a hazelnut liqueur, to further flavor the dough.