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In a blender, blitz the hazelnuts with the remaining sugar to a fine flour. Add the hazelnut flour plus the baking powder to the egg yolks and stir to combine. Stir in the melted butter, then gently fold in the egg whites Pour the cake batter into the prepared baking tin. Bake for 35–40 minutes, or until just cooked through.
This Italian Hazelnut Cake recipe is an easy homemade dessert. It’s made with Frangelico liqueur, coffee, and drizzled with chocolate ganache! This Italian Chocolate Hazelnut Cake has been one of my go-to dessert recipes for years. It’s prepared with simple ingredients and contains just the right amount of sweetness. Well, folks.
Like most old-school Italian recipes, Piedmont-style hazelnut cake is rooted in the country’s cucina povera, Italy’s waste-free “poor cooking” style. The high cost of flour prompted the Piedmontese to forego it altogether and begin crafting cakes from one of the territory’s most celebrated delights: hazelnuts.
The Tonda Gentile Trilobata IGP from the Langhe, considered by many as the best in the world, is Piedmont’s most popular hazelnuts. Enrico Crippa, the chef of the three-star Michelin-rated Piazza Duomo restaurant in Alba, collaborates frequently with the Cerettos, a local family who started producing wine in the 1930s.
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