Dessert: Italy – Piedmont – Torta di Nocciole (Piedmont Hazelnut Cake)

Serving Size: 8

Approximate Time

Prep 35 min

Cook 40 min

Additional 6 hrs

Total 7 hrs 15 min

Ingredients

- 10 oz (285 g) hazelnuts, toasted, skins rubbed off, finely ground
- 1 cup (200 g) granulated sugar
- 4 large eggs, approx. 7 oz (200 g) total, separated
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) fine sea salt
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1 g) finely grated lemon zest (optional)
- 6 oz (170 g) dark chocolate (70% cocoa), finely chopped, for glaze
- 1/2 cup (120 ml) heavy cream, for glaze
- 1 tbsp (14 g) unsalted butter, room temperature, for glaze
- 1 tsp (5 ml) strong espresso or brewed coffee (optional, for glaze)
- Toasted whole hazelnuts for garnish (no measurement)

Instructions

1. Preheat the oven to 350°F (175°C). Butter and line an 8-inch (20 cm) springform pan with parchment; butter the parchment.
2. If starting from raw hazelnuts, toast them in a single layer on a baking sheet at 350°F (175°C) for 8–12 minutes until fragrant and lightly browned. Wrap in a clean towel and rub to remove most skins. Cool completely, then finely grind in a food processor to a sandy texture—avoid turning into a paste.
3. In a medium bowl, whisk together the ground hazelnuts, flour, baking powder, and salt; set aside.
4. In a large heatproof bowl (or stand mixer bowl), whisk the egg yolks with 1/2 cup (100 g) of the granulated sugar until pale and thick, about 3–4 minutes. Stir in the vanilla, lemon zest (if using), and the cooled melted butter until combined.
5. In a clean bowl, whisk the egg whites to soft peaks, then gradually add the remaining 1/2 cup (100 g) sugar and continue whisking to glossy stiff peaks.
6. Fold the dry nut mixture into the yolk mixture until just combined. Gently fold one-third of the beaten egg whites into the batter to loosen it, then fold in the remaining whites carefully to preserve as much aeration as possible.
7. Transfer the batter to the prepared pan, smooth the top, and tap the pan once on the counter to settle. Bake 30–40 minutes, until the top is golden and a thin skewer inserted in the center comes out with only a few moist crumbs. A slight jiggle is acceptable; overbaking will dry the cake.
8. Cool the cake in the pan on a rack 15 minutes, then release the springform and cool completely on the rack while you prepare the glaze.
9. For the glaze (ganache): place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer; remove from heat and pour over the chocolate. Let sit 1 minute, then whisk until smooth. Stir in the 1 tbsp (14 g) butter and espresso (if using) until glossy.
10. Place the cooled cake on a serving plate. Pour the warm ganache over the top, allowing it to drip down the sides; use an offset spatula to smooth if needed. Arrange toasted whole hazelnuts on top as garnish while ganache is still slightly soft.
11. Allow the ganache to set at room temperature (or chill briefly for a firmer finish). Bring to room temperature before serving for best texture and flavor. Slice into 8 wedges and serve.