Chocolate cake from Piedmont
6 servings
110 minutes
The chocolate cake from Piedmont is a true embodiment of Italian pastry tradition, combining the rich flavors of cocoa, nuts, and delicate mascarpone. This dessert originates from the northern region of Italy, where the harmony of simple yet luxurious ingredients is cherished. Rich dark chocolate intertwines with almonds, walnuts, and hazelnuts to create a multi-layered taste with a slight bitterness and nutty depth. The mascarpone and orange cream adds fresh citrus notes while aromatic cognac lends a noble sharpness. The composition is completed with honey chocolate glaze and crunchy hazelnuts for an unforgettable delight. This cake pairs perfectly with a cup of strong espresso and will be an exquisite decoration for any festive table—an ideal choice for those who appreciate Italian gastronomy and love the refined combination of sweetness and rich flavors.
1
Melt a large piece of butter, sugar, and chocolate from a big bag in a water bath.
- Butter: 110 g
- Cane sugar: 80 g
- Dark chocolate: 170 g
2
Blend almonds and walnuts into a fine crumb; lightly crush hazelnuts in a mortar or with the flat side of a knife.
- Almond: 15 g
- Walnuts: 40 g
- Hazelnut: 50 g
3
Separate the egg whites from the yolks; beat the whites with a pinch of salt until stiff peaks form; beat the yolks separately; while continuing to beat, add the chocolate-cream mixture and the blended nuts, and mix until homogeneous, then gently fold in the beaten whites.
- Chicken egg: 1 piece
- Butter: 110 g
- Dark chocolate: 170 g
- Almond: 15 g
- Walnuts: 40 g
- Hazelnut: 50 g
4
Grease the baking pan with the remaining butter, add the dough, and bake in a preheated oven at 180 degrees for 20 minutes; cool to room temperature.
- Butter: 110 g
5
Prepare the cream: grate the orange zest on a fine grater, squeeze the juice; combine the zest with 2 tablespoons of orange juice, add mascarpone, cinnamon, powdered sugar, pour in the cognac, and mix until smooth.
- Oranges: 100 g
- Mascarpone cheese: 250 g
- Ground cinnamon: 1 g
- Icing sugar: 20 g
- Cognac (brandy): 10 g
6
Cut the chocolate cake in half lengthwise, spread cream on one half, cover with the other half; melt the remaining chocolate in a water bath, add honey and mix; pour the glaze over the cake and smooth it with a wide knife or spatula.
- Dark chocolate: 170 g
- Wildflower honey: 20 g
7
Sprinkle with hazelnuts and serve.
- Hazelnut: 50 g
