Italian recipe of the week: Torta nocciolina

Ricotta, hazelnuts, dark chocolate and ginger combine to make this deliciously rich Italian dessert.

Italian recipe of the week: Torta nocciolina
Chocolate hazelnut cake. Photo: Al.ta Cucina

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


(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


  • 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.


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