Italian recipe of the week: Torta nocciolina

Italian recipe of the week: Torta nocciolina
Chocolate hazelnut cake. Photo: Al.ta Cucina
Ricotta, hazelnuts, dark chocolate and ginger combine to make this deliciously rich Italian dessert.

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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