1/5 Photos of Torta Alla Gianduia (Chocolate Hazelnut Cake)
2 hrs 10 mins
1 hr 30 mins
This is from Nigella Lawson's book, How to be a Domestic Goddess. It's quite easy to make, yet looks drop-dead impressive. Definately a cake that will cheer the soul of any adult. I used my KitchenAide mixer, so if you aren't using one, your prep time may be a bit longer.
My Private Note
Units: US | Metric
for the cake
- 6 large eggs, separated
- 1 pinch salt
- 1/2 cup soft unsalted butter
- 14 ounces nutella (chocolate hazelnut spread)
- 1 tablespoon Frangelico or 1 tablespoon rum or 1 tablespoon water
- 1/2 cup ground hazelnuts, scant
- 4 ounces good quality bittersweet chocolate, melted
for the icing
- 1Preheat oven to 350-degrees.
- 2Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
- 3In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
- 4In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
- 5Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
- 6Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
- 7Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
- 8Transfer to a plate and let cool.
- 9This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).
- 10In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.
- 11Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
- 12Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
- 13Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
- 14If you have used Frangelico, put shot glasses on the table and serve it with the cake.
Browse Our Top Breads Recipes
You Might Also Like...View All Breads Recipes
Nutritional Facts for Torta Alla Gianduia (Chocolate Hazelnut Cake)
Serving Size: 1 (163 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 593.7
- Calories from Fat 421
- Total Fat 46.8 g
- Saturated Fat 26.8 g
- Cholesterol 190.3 mg
- Sodium 100.1 mg
- Total Carbohydrate 34.6 g
- Dietary Fiber 4.5 g
- Sugars 27.8 g
- Protein 10.6 g
The following items or measurements are not included: