Hazelnut and Chocolate Cake

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Hazelnut and Chocolate Cake
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it es br de fr
543
Calories per serving
  • Vegetarian
  • Energy Kcal 543
  • Carbohydrates g 41.5
  •   of which sugars g 28.1
  • Protein g 8
  • Fats g 38.4
  •   of which saturated fat g 15.5
  • Fiber g 2.2
  • Cholesterol mg 96
  • Sodium mg 173
  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 40 min
  • Serving: 8
  • Cost: Low

PRESENTATION

When the cooler months roll in, there's honestly nothing like a hazelnut chocolate cake to bring some warmth to your table. This classic Italian dessert? A true favorite, especially in autumn when fresh hazelnuts start popping up in markets across Italy. Super popular. It's kinda like the mini capresi and ciambella cakes of central Italy, and this cake brings together nuts and chocolate in a way that's both traditional and unique. Really, it’s special. What makes it different is the moist crumb and how dark chocolate blends seamlessly with ground hazelnuts. Seriously, a flavor that's deeply nutty and rich.

After the hazelnut harvest, Italians love making this cake because the nuts are at their freshest, giving the dessert a bright, natural taste. It's reminiscent of a chocolate hazelnut torte, but simpler, which is great, letting its flavors really really shine. Often called a flourless chocolate hazelnut cake—because it swaps regular flour for hazelnut meal—it’s a great choice for anyone wanting a gluten-free option. Plus, this switch keeps the cake extra moist and rich, almost melting in your mouth. The top gets a little crispy and golden from baking. Pretty much perfect.

Italian home bakers often finish it with a dusting of powdered sugar or maybe a thin spread of hazelnut cream for an added treat. And you know what? The flavor combination is just amazing. Deep chocolate, roasted hazelnuts, a touch of tangy sweetness from the dark chocolate, and that unmistakable nutty finish—works so so well. If you're craving a true Italian hazelnut cake experience or just want something special to enjoy with your coffee, this dessert is sure to make your gatherings feel way more festive and cozy as the weather cools down. It is a sweet reminder of the simple joys of Italian baking—so good—and the perfect treat to share with friends and family.

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INGREDIENTS
543
Calories per serving
for a 9-inch cake pan
Nut flour 1 ¾ cup (165 g)
Dark chocolate 7 oz (200 g)
Butter (150 g)
Type 00 flour 1.1 cups (140 g)
Sugar ½ cup (100 g)
Eggs 3.75 oz (106 g) - (about 2, at room temperature)
Fine salt 1 pinch
Baking powder 1 ¾ tsp (8 g)
Vanilla bean 1
Preparation

How to prepare Hazelnut and Chocolate Cake

To prepare the hazelnut and chocolate cake, start by roughly chopping the dark chocolate and set it aside 1. In a bowl, pour the softened butter, sugar 2, seeds of a vanilla bean 3, and a pinch of salt.

Work with electric whisks until a creamy consistency is achieved 4. Add the eggs one at a time and continue mixing 5. Now add the hazelnut flour 6.

Mix again with the whisks 7 to incorporate it. In a separate bowl, sift the all-purpose flour 8 and baking powder 9 through a sieve.

Now gradually incorporate the sifted powders with a spoon 10. Remove the whisks, add the chopped chocolate 11, and mix with a spatula. Pour the mixture into a 9-inch cake pan lined with parchment paper 12.

Level the surface well with a spatula 13 and bake in a preheated oven at 350°F for 30 minutes, then lower the temperature to 340°F and continue baking for another 10 minutes. Remove the hazelnut and chocolate cake from the oven 14 and let it cool slightly before removing from the pan and serving 15.

Storage

The hazelnut and chocolate cake keeps under a glass dome for 2-3 days. It can be frozen for about 1 month, even in portions, to be thawed as needed.

Advice

If you don't have hazelnut flour, you can blend the same amount of hazelnuts with a little sugar until you get a fine mixture. You can also use milk chocolate as an alternative to dark chocolate.

For the translation of some texts, artificial intelligence tools may have been used.
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