
Dish
Torta di fioretto
Fioretto Cake
Torta di fioretto is a traditional Italian dessert that is typically made with layers of sponge cake, chocolate, and hazelnuts. The sponge cake is soaked in a sweet syrup, which gives it a moist and tender texture. The chocolate is melted and mixed with hazelnuts, and the mixture is spread over the sponge cake. The cake is then topped with more sponge cake and finished with a dusting of powdered sugar. Torta di fioretto is a rich and decadent dessert that is perfect for chocolate lovers.
Origins and history
Torta di fioretto originated in the Piedmont region of Italy. It is a traditional dessert that has been enjoyed for many years.
Dietary considerations
Contains nuts
Variations
There are many variations of Torta di fioretto, but the traditional recipe calls for layers of sponge cake, chocolate, and hazelnuts.
Presentation and garnishing
Torta di fioretto is typically served on a decorative platter and garnished with fresh fruit and powdered sugar.
Tips & Tricks
To make the cake extra moist, brush each layer of sponge cake with a sweet syrup before adding the chocolate and hazelnut mixture.
Side-dishes
Fresh fruit or a fruit compote make great side dishes for Torta di fioretto.
Drink pairings
A sweet dessert wine or a port pair well with Torta di fioretto.
Delicious Torta di fioretto recipes
More dishes from this category... Browse all »

Ageeli
Yemeni cuisine

Agnello pasquale
Italian cuisine

Agnes Bernauer Torte
German cuisine

Amygdalopita
Greek cuisine

Angel Food Cake
American cuisine

Apfelkuchen
German cuisine

Arnadí
Spanish cuisine

Baked Alaska
American cuisine
More cuisines from this region... Browse all »

Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty

Apulian cuisine
Fresh, Savory, Rustic, Simple

Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy

Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty

Ligurian cuisine
Light, Delicate, Herbaceous, Salty

Lombard cuisine
Rich, Savory, Meaty, Cheesy

Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh

Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory