Torta di Nocciole e Cioccolato

Name: Torta di Nocciole e Cioccolato (Hazelnut and Chocolate Cake)
Yield: For 6-8
Cuisine: Italian
Ingredients: 300 g (10½ oz) hazelnuts, toasted and skinned; 6 eggs; 500 g (1 lb) caster sugar; 2 tsp baking powder; 300 g (10½ oz) butter, melted; 150 ml (¼ pint) milk; 375 g (13 oz) 00 (doppio zero) flour; 100 g (3½ oz) bitter chocolate (at least 70% cocoa solids), cut into small cubes; 100 g (3½ oz) bitter chocolate (at least 70% cocoa solids), cut into small cubes

Hazelnut and Chocolate Cake

Preparation info

For
6-8

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

I can’t resist any hazelnut cake. I find the taste of the nuts, especially roasted, highly attractive. I hope you will agree with me.

Ingredients

300 g (10½ oz) hazelnuts, toasted and skinned
6 eggs

Europe
Italy
Mediterranean
Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas 4. Put the hazelnuts in a food processor and reduce to a coarse flour. Using an electric mixer, beat the eggs with the sugar and baking powder until the mixture is mousse-like and thick enough to leave a trail on the surface when drizzled from the be