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Hazelnut and Chocolate Cake
Hazelnut and Chocolate Cake
(Torta al Cioccolato e Nocciola)
 
 
Ingredients:

6 oz (l75 grams) unsalted butter
4 oz (125 grams) caster or superfine sugar
5 free range eggs
1 tablespoon (15 ml) vanilla extract
4 oz (125 grams) plain white or Italian type '00' flour
1/2 teaspoon (2.5 ml) salt
2 oz (50 grams) cocoa powder
1 teaspoon (5 m1) baking powder
6 oz (l75 grams) toasted chopped hazelnuts
3 tablespoons (45 ml) icing sugar

Directions:

Pre-heat the oven to 180C, 350F, Gas Mark 4.

Grease and line a 9 inch (23 cm) loose-bottomed cake tin.

In a large bowl and using an electric mixer, cream together the butter and sugar until pale and fluffy.

Add 1 egg and the vanilla extract and whisk in well.

Sift together the flour, salt, cocoa and baking powder.

Using a metal spoon, fold in 2 tablespoons (30 ml) of the flour mixture to the egg mixture.

Continue to add the eggs alternately with the flour mixture until all the ingredients have been incorporated.

Fold in the nuts.

Pour the mixture into the prepared tin and bake in the oven for 40-50 minutes until firm to the touch and the cake is coming away from the sides of the tin.

Leave to cool in the tin.

Before serving, dust the cake with sifted icing sugar. Serves 8 to 10.

That's it!
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