Traditionally a humble peasant dish made from a few simple ingredients, sbrisolona is a prized specialty from Lombardy, especially the town of Mantua near Lake Garda. Its name roughly means “crumbly cake.” This Chocolate Hazelnut Sbrisolona follows the classic cornmeal-and-flour base but adds a rich layer of chocolate-hazelnut spread in the center and extra chopped hazelnuts folded into and sprinkled atop the crumbly dough. Rustic and satisfying, it pairs beautifully with a strong espresso or a small glass of vin santo, the traditional Italian dessert wine.
Chocolate Hazelnut Sbrisolona
Print Recipe
Makes 1 (9-inch) torta
Ingredients
- 1⅔ cups (210 grams) fine-ground cornmeal
- 1½ cups (200 grams) 00 flour*
- ⅔ cup (133 grams) granulated sugar
- ½ cup (65 grams) finely chopped unsalted hazelnuts
- ¼ cup (55 grams) firmly packed light brown sugar
- 1¾ teaspoons (8.75 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- 7 tablespoons (98 grams) cold unsalted butter, cubed
- 2 large eggs (100 grams)
- 1 teaspoon (6 grams) vanilla bean paste
- 1¼ cups (382 grams) chocolate hazelnut spread
- ¼ cup (34 grams) chopped unsalted hazelnuts
Instructions
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Preheat the oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray that contains flour. Line the bottom and sides with parchment paper.
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In a large bowl, whisk together the cornmeal, 00 flour, granulated sugar, finely chopped hazelnuts, light brown sugar, baking powder, and salt. Using your hands, a pastry blender, or two forks, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs and the butter pieces are the size of small peas.
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In a small bowl, whisk the eggs and vanilla bean paste. Add the egg mixture to the cornmeal mixture and mix with your hands until combined but still crumbly. Reserve about half the crumbs (approximately 421 grams) and sprinkle them evenly across the bottom of the prepared pan, gently patting but not compressing into a solid layer.
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Place the chocolate-hazelnut spread in a microwave-safe bowl and warm it in 10-second intervals, stirring between each, until it loosens and becomes fluid. Transfer the spread to a small pastry bag or a resealable plastic bag with the corner cut off and pipe or spread it over the crumb layer in the pan, leaving a ½-inch border. Smooth as needed. Sprinkle the remaining crumbs evenly over the top, pressing some into clumps if desired, and finish with the chopped hazelnuts.
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Bake for 35 to 40 minutes, rotating the pan halfway through. During the last 5 to 6 minutes, loosely cover the top with foil to avoid over-browning. The cake is done when it is golden and set. Cool in the pan on a wire rack for 10 minutes, remove the springform side, then cool completely on the pan base. Use a serrated knife to slice.
Notes
*We used Anna Napoletana Unbleached Tipo “00” Extra Fine Flour.
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