By Nick Malgieri
This rich and virtually flourless cake is popular in the hazelnut-growing areas outside Verona. Although the original does not demand it, the torta would be wonderful served with a little lightly whipped, unsweetened cream on the side.
Butter and line with paper a pan that is 10 inches in diameter and 2 inches deep.
Place the hazelnuts in a food processor fitted with the metal blade and grind them finely, pulsing on and off to avoid