This is a wonderfully easy cake to make, redolent with the flavours and scents for which Piedmont in Italy is famous – think Nutella! Hazelnuts are called tonda gentile delle Langhe – the ‘sweet round nut of the Langhe’ – and with a bit of chocolate, you have the match made famous in Turin – gianduja. This torte is a classically moist, rich dessert. The darker the chocolate you use, the more intense the flavour. I prefer snappy dark 70% chocolate, though you could use less or even more. The hazelnuts give the cake a wonderfully toasty flavour, while the vanilla and hint of coffee balances all those dark chocolate chunks.
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