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Hazelnut Cake

Torta di Nocciole

By bbcfood · From Open Recipes · 12 ingredients
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Why it works: Hazelnut and chocolate work together. They rank in the top 3% of all ingredient pairs, and 350 recipes mention both. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

The recipe

Serves 12
Prep30 min
Cook1 hr

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Hazelnut + chocolatetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together350 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Hazelnut + apricottop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together46 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Sugar + chocolatetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together15,399 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + hazelnuttop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together453 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (butter, flour, sugar, egg, hazelnut, apricot, chocolate):

  1. Vanillabetter flavor fit
  2. Figbetter flavor fit
  3. Raspberrybetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against butter, flour, sugar, egg, hazelnut, apricot, chocolate. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).