Hazelnut cakes are traditional desserts from Piedmont, featuring the IGP hazelnuts from the Langhe region. There are many variations of the traditional recipe, and this is one of them. The Hazelnut Chocolate and Rum Cake is my favorite, made with ingredients measured to my liking, without flour and butter, and just sweet enough.
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups hazelnut flour
- 3/4 cup brown sugar
- 4 eggs (medium)
- 1/2 cup dark chocolate chips
- 3 tbsps cornstarch (cornstarch)
- 2 tsps baking powder
- 1 pinch fine salt
- 3 tbsps chopped hazelnuts
- 1 1/2 tbsps rum
Tools
- Kitchen Scale
- Bowl
- Electric Whisks
- Spatula
- Springform Pan 9.5 inches
Steps
Preheat the oven to 340°F in static mode. Separate the egg yolks from the whites. In a bowl, beat the yolks with the sugar, add the hazelnut flour, a pinch of salt, the rum, the cornstarch with the sifted baking powder, and mix using a spatula.
Beat the egg whites until stiff peaks form, gently fold them into the mixture, mixing from bottom to top to avoid deflating them, and finish with the chocolate chips. Prepare a 9.5-inch round pan, buttered and floured, and pour in the entire mixture. Sprinkle the surface with chopped hazelnuts and bake. Cook for 45 minutes, checking for perfect doneness with a toothpick test. Turn off the oven and leave for another 5 minutes with the door ajar, then remove from the oven and enjoy your snack.
