Torta al Cioccolato, Pere e Nocciole
The combination of chocolate, pear, and hazelnut is a classic one that has been enjoyed by many for centuries. Chocolate and hazelnut have been paired together for a long time, as seen in the famous Italian spread Nutella, which was first created in the 1940s by Pietro Ferrero, a pastry maker in the Piedmont region of Italy. He created a new type of spread using hazelnuts. The spread was initially called “Giandujot,” named after a carnival character famous in the Piedmont region of Italy. The spread was made by blending together hazelnuts and cocoa powder, which were both readily available and affordable ingredients during World War II, when chocolate was scarce. In 1963, Pietro Ferrero's son, Michele Ferrero, rebranded the spread as "Nutella". It now has become a cultural icon.
Chocolate, pear, and hazelnut cake is a classic Italian dessert that perfectly combines the rich and decadent taste of chocolate with the sweetness and juiciness of pears and the nutty crunch of hazelnuts. It’s an especially easy and quick recipe. To prepare it you’ll need a few utensils, you can decorate it as you like and in 45 minutes, you’ll have made a cake to impress, soft on the inside and simply mouth-watering.
200 g Hazelnut flour, 150 g Dark chocolate, 100 g Butter, 80 g Sugar, 4 Eggs, 6 Small pears
Preheat the oven to 180 degrees and butter a low mold of about 28 cm in diameter. Wash and cut the pears into thin lengthwise slices and remove the petiole. Melt the chocolate and butter in a bain-marie or microwave and leave to cool. In the mixer bowl, using the dough hook, beat the eggs with the sugar, and gently add the hazelnut flour and the butter and chocolate mixture. Pour into the mold and decorate with the pear slices. Bake for about 30 minutes at 180 degrees.
Recipe by ~ La Cucina Italiana: Authentic Italian Cooking since the 1920s | Instagram @lacucinaitaliana