Decadent Italian Chocolate Hazelnut Torta with Whipped Mascarpone

Ingredients

• 1 cups hazelnuts, toasted and finely ground
• 1 cup all-purpose flour, sifted
• 3 cup cocoa powder, sifted
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract

• 1 cup mascarpone cheese, chilled
• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Method

1. 01
   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. 02
   In a medium bowl, combine the ground hazelnuts, sifted flour, cocoa powder, baking powder, and salt. Set aside.
3. 03
   In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. 04
   Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
5. 05
   Gradually fold the dry ingredients into the wet ingredients until combined. Do not overmix.
6. 06
   Pour the batter into the prepared springform pan, smoothing the top with a spatula.
7. 07
   Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 08
   Allow the torta to cool in the pan for 10 minutes, then remove the sides and cool completely on a wire rack.
9. 09
   For the whipped mascarpone, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a large bowl. Whip until soft peaks form.
10. 10
    Serve the torta with a generous dollop of whipped mascarpone on top, and perhaps a sprinkle of cocoa powder for extra flair.