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Torta Di Nocciole

Torta Di Nocciole


Hazelnuts Chocolate Torte

8 ounces hazelnuts

1 cup granulated sugar, plus 1 heaping tablespoon

8 Tbsp. (4 ounces) unsalted butter, at room temperature 6 large eggs, separated

8 ounces bittersweet chocolate

1 tsp. sweet orange extract

To Serve:

2 cups heavy cream

1 Tbsp confectioners’ sugar

Grated peel of a large orange, mixed with 1/2 cup of granulated sugar


Toast hazelnuts for 20 minutes in the oven preheated to 375°F. Finely grind the hazelnuts with half a cup of sugar in a food processor to get the texture of very fine flour.

Preheat the oven to 375°F and butter and line with parchment paper a 10x3-inch cake pan. Melt the chocolate, by placing it in a bowl over a pot of boiling water away from the burner. Stir until completely melted. Reserve melted chocolate and cool.

Beat the egg whites together with one tablespoon of the sugar until soft peaks form. Place the soft butter with the rest of the sugar in the bowl of an electric mixer adding the egg yolks, one at a time. When all the egg yolks are incorporated, start adding the hazelnut flour, a heaping tablespoon at a time. Then add the orange extract and the cooled melted chocolate.

Transfer the thick batter to a large bowl gently fold the egg whites into the batter using a rubber spatula with a folding motion. Pour contents of the bowl into the prepared pan and bake for 45 minutes. The top of the torte should be lightly crusty, the sides completely detached, but rather soft to the touch. Remove from the oven and let the pan rest on a rack for 15 minutes before un-molding the torte onto a serving platter.

Whip the cream together with the confectioners; sugar, using a chilled metal bowl. Slice the torte into wedges and serve with the whipped cream topped with the granulated sugar mixed with the grated orange rind.

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All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.


At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.