While the coffee and chocolate flavour combination is a classic, Torino is famous for one more that to me, is the epitome of good taste and ranks right up there with peanut butter and jelly. That combination would be chocolate and hazelnut. With both being abundant in the region, Torino has taken this flavour pairing and made it a part of their own identity. Gianduja, a hazelnut chocolate bar, that can be eaten plain or melted into a variety of desserts and Nutella, possibly the world’s most famous spread, both originate from Torino. My favourite way to combine these flavours though is with a light and airy Chocolate Hazelnut Cake. Perfect for any occasion, it’s quick and easy to make and maximizes both flavours intensely.
Print
Chocolate Hazelnut Cake
- Total Time: 70 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Intense chocolate and hazelnut flavors in every bite! Quick and easy enough for a weeknight treat.
Ingredients
- 1 cups (237 ml) whole toasted hazelnuts
- 8 oz (227 g) butter, cubed
- 7 oz (200 g) dark chocolate
- 6 medium eggs, separated
- 7 oz (200 g) sugar
- 3 tbsp frangelico or hazelnut liquor (optional)
- 7 oz (200 g) Nutella or other chocolate hazelnut spread
Instructions
- Preheat oven to 350°F (177°C).
- Coarsely chop a handful of toasted hazelnuts and set aside. Pulse the remaining hazelnuts in a food processor until they resemble breadcrumbs.
- Break dark chocolate into smaller pieces with cubed butter in a bowl and melt over barely simmering water. Remove from heat.
- Add ground hazelnuts and stir to combine. Set aside and let cool to room temperature.
- Whip egg yolks and sugar in a stand mixer until pale and creamy, forming a ribbon trail that doesn’t collapse when the whisk is lifted.
- Whisk in melted chocolate and liquor until combined.
- Clean whisk and whip egg whites until stiff peaks form.
- Fold 1/3 of the batter vigorously into the chocolate mixture to lighten it. Gently fold in the remaining egg whites.
- Pour batter into a greased and parchment-lined 9-inch springform or cake pan. Bake for 45-50 minutes, or until the cake springs back when touched.
- Remove from oven and let cool in the pan for at least 30 minutes. Remove from pan and peel off parchment. Leave to cool completely.
- Gently warm the chocolate hazelnut spread until spreadable. Spread on the cake and sprinkle with the remaining chopped hazelnuts.
Notes
- For a richer hazelnut flavor, lightly toast the hazelnuts before grinding them.
- If you don’t have a springform pan, a regular 9-inch cake pan lined with parchment paper will work.
- To prevent the cake from cracking, let it cool completely in the pan before removing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50
- Sodium: 50
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 3
- Protein: 5
- Cholesterol: 150
Frequently Asked Questions
How do I prevent the chocolate hazelnut cake from being too dense?
Make sure your eggs and sugar are whipped until thick and pale before folding in the dry ingredients. Fold gently to keep as much air in the batter as possible. 
Should I toast the hazelnuts before adding them to the cake?
Toasting the hazelnuts for about 8 to 10 minutes in a 350F oven brings out a deeper, nuttier flavor. Rub them in a towel afterward to remove the papery skins.
Can I use a different nut instead of hazelnuts?
Almonds are the closest substitute and pair well with chocolate. You can swap them in equal amounts, either as ground nuts in the batter or as a topping.
