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ingredients:
Serves 8 to 10
8 tablespoons unsalted butter
1 6-ounce Jar Bella Cucina Dolci Nocciola
Chocolate Hazelnut Sauce*
8 whole eggs, separated
2/3 cup sugar
2
tablespoons all-purpose flour
2 tablespoons toasted, skinned
hazelnuts
topping
Whipped cream
Raspberries
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![Ciao Bella!]()
Chocolate Nocciola Torte
A glorious dessert, rich and flavorful enough to stand up to even the
strongest espresso, but not too sweet. “It’s wonderful with a glass of port,
too.”
1. Preheat oven to 350°. To prepare for baking, butter sides and
bottom of 9-inch springform pan. Line bottom with parchment paper and flour pan
lightly, discarding any excess.
2. In a medium saucepan, melt butter over low
heat. Remove butter from heat and pour into large mixing bowl. Stir in Dolci
Nocciola until mixture is smooth.
3. Beat egg yolks with half of the amount
of sugar until thick and pale yellow. Fold into chocolate mixture. Add flour and
fold just until incorporated.
4. Beat egg whites and add remaining sugar
slowly until stiff peaks form. Fold gently into chocolate mixture until just
combined. There may be some streakiness to batter.
5. Pour batter into
prepared pan and bake for about 30-35 minutes or until toothpick inserted in
middle of cake comes clean. Remove from oven to let cool at least five minutes
before serving so cake settles (it will deflate significantly to create a more
dense texture).
6. Using a fork, drizzle additional warmed Dolci Nocciola on
cake in long sweeping motions. Top with chopped hazelnut pieces. Serve warm or
at room temperature. Cut into wedges and serve with fresh whipped cream and
fresh raspberries when in season.*Bella Cucina products available at bellacucina.com
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