The Chef’s recipe: Nuts cake

Back to the magazine

All articles

Alto contrasto Aumenta dimensione carattere Leggi il testo dell'articolo


400g/14oz butter, 350g/12½oz hazelnuts paste, 280g/10 fl oz milk chocolate, 185g/6½oz hazelnuts grain, 20g/½oz dark chocolate, 12 egg yolks, 450g/16oz flour.


Melt in a water-bath the butter, the hazelnuts paste, the milk chocolate, the grain hazelnuts and the dark chocolate. Whip the egg whites and blend them to the mixture simmer constantly with a spoon. Lastly add the sifted flour. Let aside in the fridge for about 4 hours. Grease with butter and sprinkle with the flour the single-dose molds and weigh 80g/3oz of dough. Chill and then heat at 200C/392F for 10 minutes.

Share the article

Ristorante "Massimo Camia"

Massimo Camia Ristorante – Strada provinciale Alba-Barolo, 122
12064 La Morra (Cn)
tel. +39.0173.56355 –