Hazelnut Cake with Chocolate-Espresso Sauce

In Piedmont, I visited the area that grows the region’s best hazelnuts. Naturally, I wanted to buy some nuts to bring home with me, but I was surprised to find that no one would sell them. When I asked why in one shop, the salesclerk said yes, she had some, but they were last year’s crop and I should come back in a week or two when the fresh harvest was in. Sadly, I had to leave without them, though I did get to taste a number of wonderful desserts made with hazelnuts. This cake is excellent plain with a cup of tea, but it is even better with the thick, creamy chocolate sauce—and maybe a scoop of vanilla ice cream.

SERVES: 8

INGREDIENTS:

FOR CAKE

• 1½ cups hazelnuts, toasted and skinned
• ½ cup unbleached all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• ⅔ cup sugar
• 3 large eggs, at room temperature

FOR SAUCE

• 8 ounces bittersweet or semisweet chocolate, chopped
• 1 cup heavy cream
• 1 teaspoon instant espresso powder

INSTRUCTIONS:

TO MAKE THE CAKE

1. Preheat the oven to 350°F (175°C) and butter a 9-inch springform pan.
2. In a food processor, finely chop the hazelnuts. Add the flour, baking powder, and salt, and pulse just to blend.
3. In a large bowl, using an electric mixer on medium speed, beat the softened butter until light and creamy.
4. Gradually add the sugar and beat until fluffy, scraping the sides of the bowl.
5. Beat in the eggs one at a time, beating well after each addition.
6. On low speed, beat in the dry ingredients just until blended.
7. Spread the batter evenly in the prepared pan.
8. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan on a wire rack for 5 minutes.
10. Invert the cake onto a plate, then turn it right side up onto a rack to cool completely. (The cake can be made up to 2 days ahead of time, covered with plastic wrap and refrigerated.)

TO MAKE THE SAUCE

1. Choose a heatproof bowl that can sit over a saucepan.
2. Add water to the saucepan to a level that will not touch the bottom of the bowl.
3. Place the bowl over the saucepan and bring the water to a simmer.
4. Add the chocolate, cream, and espresso powder to the bowl and let stand for 5 to 10 minutes, or until the chocolate is softened.
5. Stir until smooth. (The sauce can be made ahead and refrigerated in an airtight container for up to 3 days; reheat gently.)

TO SERVE

1. Cut the cake into wedges.
2. Serve with the warm chocolate sauce.