Torta Tartufata


Preparation info

  • Difficulty


  • Makes a

    28 cm


Appears in

Limoncello and Linen Water

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.


  • 40 g ( oz) hazelnuts, skinned
  • 100 g ( oz) butter
  • 120 g ( oz) dark unsweetened chocolate, chopped
  • 2 tablespoons unsweetened cocoa powder
  • 3 eggs, separated
  • 100 g ( oz) sugar
  • ½ teaspoon vanilla extract
  • 20 g (¾ oz) plain (all-purpose) flour
  • icing (confectioners’) sugar, for dusting


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 chocolate and cocoa. Stir until the chocolate has melted and is smooth, then remove from the heat. Leave to cool. Using electric beaters, whip the egg whites in a bowl to snowy peaks, then keep aside for now. Use the electric beaters to whip the egg yolks, sugar and vanilla in a generous wide bowl until creamy. Stir in the chocolate mixture. Next, whisk in the flour, nuts and a pinch of salt. Finally, gently fold in the creamy egg whites with a metal spoon, folding from the bottom to the top as though you are drawing circles with the spoon in the batter.

Scrape out into the prepared tin and bake for about 20 minutes or until the top looks like dry desert soil, but the middle is still humid and soft. Cool before serving with a light dusting of icing sugar.