Torta Di Noce E Cioccolato


Aunty Katy (Caterina) made the best Italian cakes for Christmas. Here is a nut and chocolate cake, which you will absolutely love. Serve with Amaretto.

Serves 6
Butter, for greasing * 170g (6oz) hazelnuts * 170g (6oz) plain dark chocolate * 170g (6oz) caster sugar * 4 eggs, separated * 1 tsp vanilla essence * 1 tbsp Amaretto * 1 tbsp grated plain dark chocolate * 1 tbsp chopped nuts * icing sugar, for dusting

Pre-heat the oven to 190°C/375°F/Gas Mark 5. Grease a 18cm/7 inch springform cake tin with a removable base and line with baking paper. Put the hazelnuts and the 170g (6oz) chocolate into a food processor and blend to the consistency of breadcrumbs – as fine as you can make them. Put these into a bowl and add in the sugar, egg yolks, vanilla essence and Amaretto. Mix thoroughly together.

In another bowl, whisk the egg whites until stiff. Then carefully fold the egg whites into the chocolate mixture, ensuring you do it slowly, but thoroughly. Pour into the greased tin, level out and sprinkle with the grated chocolate and then the chopped nuts. Bake in the oven for 25 minutes. Leave in the tin to cool, then remove and serve on a plate with a dusting of icing sugar.

Torta di Noce e Cioccolato

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