Recipe - Hazelnut Cake (Torta Di Nociole)

3 cup Hazelnuts; shelled
1 cup Raw sugar
1 tablespoon Unsweetened cocoa powder
7 ounce Unsalted butter
4 Eggs; separated
Three fourths cup Flour

1. Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden
spoon. Cool. Rub them between your hands to remove the skin. Chop them. Add
1 tablespoon of sugar and the cocoa and chop again.

2. Preheat the oven to 350F. Beat the sugar and butter for 20 minutes. Add
the egg yolks, still beating. Mix the flour with the hazelnuts, then fold
them into the sugar mixture. Beat the egg whites to stiff peaks in a
separate bowl. Fold the egg whites into the sugar mixture.

3. Place in a buttered and floured 12 inch cake pan (we used a Bunt cake
pan). Bake for 1 hour at 350F.

4. Allow to cool before turning out.

5. Serve with whipped cream.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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