Name: Torta Tartufata
Yield: Makes a 28 cm (1¼ inch) cake
Cuisine: Italian
Ingredients: icing (confectioners’) sugar, for dusting; 20 g (¾ oz) plain (all-purpose) flour; 120 g (4¼ oz) dark unsweetened chocolate, chopped; 100 g (3½ oz) butter; 40 g (1½ oz) hazelnuts, skinned; 3 eggs, separated; 2 tablespoons unsweetened cocoa powder; ½ teaspoon vanilla extract; 100 g (3½ oz) sugar

Preparation info

Makes a
28 cm
cake

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

This is Marzia’s recipe. She adores baking and is always honoured to give out her recipes. This is a nice, flat chocolate cake. Easy to make, easy to eat. Its name is truffle cake because it is chocolatey and moist.

Ingredients

40 g (1½ oz) hazelnuts, skinned
100 g (3½

Method

Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a round 28 cm (11¼ inch) springform cake tin. Toast the hazelnuts in a dry frying pan just enough to draw out their flavour. Coarsely chop the nuts, leaving good texture.

Melt the butter in a saucepan and add the chocola