One of the many enticing aspects of this cake is its simplicity, which is one of the reasons I chose to modify a classic Italian recipe. Its silky, enticing texture enhances the flavor of the hazelnuts and chocolate. I brought bags of Italian IGP Piedmont hazelnuts back from Italy recently, and I wanted to honor them by using them in a classic Italian dish. As I was completing my Bicerin piece, I saw a dessert on the Il Bicerin website that caught my attention: torta di nocciole with cioccolato caldo e Panna (hazelnut cake with hot chocolate sauce and whipped cream)! Oh my goodness, it looked rather delectable, so I started looking for "torta di nocciole" recipes in Italian. Have you been watching the Stanley Tucci-starring Searching for Italy series, by the way? He goes to Turin and sees Al Bicerin in the ensuing episode! It's amazing how much information can be found online in a short amount of time. With good reason—the finest hazelnuts in the world are grown and harvested in the Piedmont region, especially in Turin—where this cake originates. I am aware because I went truffle hunting in a Piedmont hazelnut patch myself! After some research, I found a basic torta di nocciole recipe that uses hazelnuts, flour, sugar, whole eggs, yeast, and butter but no cocoa. On the Tastlanghe website, there was one webpage (and cake) that caught my eye, though. Only a picture of a hazelnut cake, its description, a list of ingredients, places to buy the cake (from Italy), and a deluge of positive reviews were provided; no recipe was included. I finally got the dessert I wanted! Additionally, it resembled the cake I first saw on the Al Bicerin website. I was prepared after talking to my Torinese (Turin native) friend Lucia from Turin Epicurian Capital, who affirmed the cake's illustrious past and attractiveness. Based on the ingredient list, I calculated a recipe, which I then executed. This cake was very delicious! Piedmont hazelnuts will surely improve the cake's flavor and scent. To provide a true recipe, I made another with hazelnuts from Turkey that I bought on Amazon, and it was still incredible. The cake was a hit with everyone who tried it including a neighbor who raved about it. Want to make the issue seem worse? Serve it with warm chocolate sauce and freshly whipped (unsweetened) cream, just like they do in Turin at Al Bicerin. Want to reach the pinnacle of perfection? Served with a Bicerin, of course! The calories are absolutely worth it, I promise! To compare my recipe to the original, I merely need to go to Turin, but even if it falls short, I won't be dissatisfied. (I do not claim to have the original recipe or know what it contains.) You can order the cake straight from the supplier using the URL provided below if you live within the shipping limits. To ensure that the cake is made correctly using this recipe, I strongly advise using a scale.
- roasted and peeled hazelnuts
- egg whites
Oven temperature: 350ºF (175ºC) A food processor should receive hazelnuts. As you process, add the sugar and keep going until the mixture is a fine powder. If you go overboard, you'll end up with hazelnut butter. The chocolate and hazelnut combination should be mixed together in a medium dish until the color is uniform. After beating the egg whites, firm peaks should develop. Gently fold the nut mixture into the egg whites that have been beaten until it is all dispersed. AVOID OVERMIXING. Carefully pour the batter into an 8-inch springform pan that has been floured, greased, and partially coated with parchment paper on the bottom. For 25 to 30 minutes, or until a skewer inserted into the meat comes out clean, place in the center of a preheated oven. Allow to cool in pan for about 15 minutes, then remove from the tin by running a thin-bladed knife around the pan's edge. When the dish has cooled to room temperature, remove the parchment paper and place it on the cooling rack. The hazelnuts should be added to a food processor. Add the sugar, then pulse several times to create a fine powder. Hazelnut butter will result from overindulging. In a medium dish, combine the cocoa, hazelnut, and sugar combination until the color is even. Egg whites are pounded until they form stiff peaks. When all the ingredients are evenly distributed, gently fold the nut mixture into the egg whites that have been beaten. Avoid Overmixing. In an 8-inch springform pan that has been floured, greased, and lined (with parchment paper only on the bottom), carefully pour the batter into the prepared pan. Cook the beef for 25 to 30 minutes in the center of a preheated oven, or until a spear inserted into it comes out clean. After letting it cool in the pan for about 15 minutes, remove it by running a thin-bladed knife around the edge of the pan. After taking off the parchment paper, chill the dish on a cooling rack until room temperature.
- Plain (delicious with a Bicerin),
- top with sugar-free whipped cream and a two-ingredient, three-minute chocolate sauce.
Ingredients 300 g toasted, peeled hazelnuts (preferably IGP from Piedmont, but any good quality hazelnuts will do) 150 g sugar 2 Tbsp (14 g) dark, unsweetened cocoa 4 egg whites Instructions An 8-inch springform pan with parchment paper inside should be butter and floured. Turn the oven's temperature up to 350 degrees. sugar and hazelnuts are finely ground. Place in a bowl. Add cocoa to the ground hazelnuts and sugar. Egg whites should be whipped until stiff peaks appear. Gently fold the egg whites into the dry ingredients. While being careful not to overmix, make sure the ingredients are thoroughly combined. Fill prepared pan with mixture, and bake for about 30 minutes, or until a tester inserted in the centre of the cake comes out clean. After letting it cool in the pan for about 15 minutes, remove it by running a thin-bladed knife down the edge. After completely cooling on a cooling rack, remove the parchment paper. Serve with a Bicerin chilled and plain. Serve alongside freshly whipped, unsweetened cream or a warm chocolate sauce.