This cake came from wanting something that felt like it belonged at a birthday table without requiring three hours of preparation. The Piemontese tradition of pairing hazelnuts with chocolate is one of the region's great contributions to Italian baking, and this torta draws directly from that lineage.
The texture is dense and moist at the center, with a thin crust on top that cracks slightly when you cut in. The hazelnut and cacao cream goes into the batter itself, not as a frosting, which keeps it from being too sweet. The chopped hazelnuts on top add the right amount of crunch against the soft interior.
It keeps well. Three days at room temperature, covered loosely, and it is still good. Better, arguably, on the second day once the flavors have settled.
Set servings and units first. You can change them anytime.
{"step"=>1, "text"=>"Preheat oven to [[170C | 340F]]. Butter a [[23cm | 9 in]] round cake tin and line the base with parchment."}
{"step"=>2, "text"=>"Beat [[150g | 5.3 oz]] softened butter and [[150g | 5.3 oz]] caster sugar together with an electric mixer until pale and fluffy, about 4 minutes."}
{"step"=>3, "text"=>"Add the 3 eggs one at a time, beating well after each addition. If the mixture looks curdled, add a tablespoon of flour from the measured amount."}
{"step"=>4, "text"=>"Beat in [[200g | 7 oz]] of the Gusta Hazelnut and Cacao Cream until fully incorporated."}
{"step"=>5, "text"=>"Sift together [[150g | 5.3 oz]] flour, [[30g | 1 oz]] cocoa powder, 1 teaspoon baking powder, and a pinch of salt. Fold into the butter mixture in two additions, alternating with [[60ml | 1/4 cup]] milk."}
{"step"=>6, "text"=>"Pour into the prepared tin and smooth the top. Scatter [[40g | 1.4 oz]] Gusta Chopped Hazelnuts evenly over the surface."}
{"step"=>7, "text"=>"Bake for 35-40 minutes, until a skewer inserted in the center comes out with just a few moist crumbs. Do not overbake; this cake should stay moist."}
{"step"=>8, "text"=>"Cool in the tin for 15 minutes, then turn out onto a wire rack. Serve at room temperature. No further decoration needed."}
You made Torta Morbida alle Nocciole e Cacao. Time to eat.
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If you want a slightly more pronounced chocolate flavor, replace 20g of the flour with an additional 20g of cocoa. Do not go further; the balance tips too bitter and the texture suffers.
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2 items in stock $32.94
Six Italian regions. Nothing reformulated. Imported direct.
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