Italian recipe of the week: Torta nocciolina

See how it's done in this week's video recipe from Al.ta Cucina (scroll down for the video.)

Ingredients:

(For a 24cm/9 ½ nch baking dish)

-50g ricotta cheese

-Four eggs

-230g of white sugar

-100g of chopped hazelnuts

-100g of chopped walnuts

-250g of dark chocolate

-One tablespoon 00 flour (all purpose works as well)

-One teaspoon of cinnamon powder

-One teaspoon of ginger powder

-Pinch of salt

-Powdered sugar for dusting

Method:

• Separate the egg yolks from the egg whites.

• Melt the chocolate and then set aside to let cool.

• In a bowl, whip the egg yolks with the sugar, then add the ricotta and continue to whip.

• Add the melted chocolate, flour, 75g of the chopped hazelnuts, 75g of the chopped walnuts, plus the cinnamon, ginger, and salt. Mix everything well. 

• Incorporate the whipped egg whites and fold the mixture delicately from the bottom up (see video for technique).

• Pour into a 24cm/9 ½ baking dish lined with parchment paper. Level out the surface and top with the remaining nuts and the powdered sugar.

• Cook for about 50 minutes at 175˚C/350˚F.

• Allow to cool, dust with powdered sugar, and serve.