Italian Hazelnut Dessert: Savor the Richness of Torta di Nocciole

When thinking about famous Italian desserts, a few dishes come to mind - Tiramisu, Cannoli, Panna Cotta, and Gelato. While most of these sweet treats have transcended their spatial borders to now be recognized and celebrated all over the world, there is one Italian dessert pastry that has eluded international acknowledgment, and not because it is inferior in taste.

In fact, with hazelnut, chocolate, and coffee flavors at the forefront, Torta di nocciole is a hearty and rich cake usually consumed in the fall and winter months in the country. Hailing from Piedmont, the land of hazelnuts, this Italian hazelnut dessert is said to be one of the most common household methods to use up excess nuts at the end of the season. Hazelnuts form the core of many Italian desserts. When roasted, these nuts impart a buttery, chocolatey flavor that effortlessly combines with flavors of chocolate and coffee.

Hazelnuts are a commonplace ingredient across Italian pastry desserts. Panna cottas are, for example, often dressed with a hazelnut praline; chocolate gelato is often sandwiched between two buns of hazelnut meringata, crepes are made with a batter of hazelnut, banana, and rum and amaretti cookies contain coffee cream and hazelnut crumble in its dough.

What is interesting about this delicacy is that it was based on the concept of “cucina povera” which translates in English to “poor cooking.” Flour was extraordinarily expensive in the 1800s, which made it difficult for the masses to make celebration cakes during cakes. Enter hazelnut meal, made by roasting and drying hazelnuts and powdering them into flour.

Like with most Italian recipes, the adaptability of this dessert is another plus point if you are looking to add variations to the original recipe. You can use an espresso shot to intensify the coffee flavor to it. Further, adding some chopped hazelnuts to the chocolate glaze will heighten the crunch and texture of this dessert.

Here is a recipe for an infinitely delicious Italian hazelnut dessert you can make at home for a virtual tour of the Italian highlands.

Torta di Nocciole:

Ingredients:

• 250 gm hazelnuts
• 225 gm hazelnut meal
• 200 gm flour
• 100 gm sugar
• 2 tsp baking powder
• 4 eggs
• 2 tsp vanilla extract
• 125 ml milk
• 120 ml oil
• 210 gm dark chocolate
• 100 gm butter
• 3 tbsp coffee
• 100 gm dark chocolate
• 55 gm butter
• 3 tsp vanilla extract
• A shot of espresso
• White chocolate
• Hazelnuts

Method:

1. You first have to set your oven at 180°C.
2. Spread out your hazelnuts on a baking tray lined with a baking sheet, and roast them in the oven for 10-12 minutes. You want them to exude that signature nutty aroma before taking them out. Let the hazelnuts become cool before peeling the skins off.
3. Then, grind the cooled hazelnuts into a fine powder using a food processor.
4. In a large bowl, sift the hazelnut flour, regular flour, granulated sugar, and baking powder.
5. Then, take a large bowl and in it, whisk in eggs and vanilla extract. To this, add whole milk and vegetable oil.
6. Then, it's time for you to combine the wet mixture with the dry ingredients, and mix everything very well.
7. Melt dark chocolate and unsalted butter in a double boiler. To this, add instant coffee, and then mix the combination. Let it cool down, and fold into the batter.
8. Then pour the batter into a greased cake pan, and bake it at 180°C for 40-45 minutes.
9. Even though it will look delicious after it's fresh out of the oven, you have to wait for a while to let the cake cool down.
10. Next, melt dark chocolate and unsalted butter in a double boiler.
11. To this buttery mixture, you can add in vanilla extract, and stir well.
12. Next, slowly pour the chocolate glaze over the cooled cake.
13. Then, it's time for you to refrigerate the dessert for 50 minutes.
14. Slice it up into thin slices so that it is easier to serve.

Keep in mind to not overmix your batter, and let the cake stay in the fridge for at least 40 minutes before serving. You can even choose to serve the cake with a dusting of powdered sugar instead.