Torta Alla Gianduia (Chocolate Hazelnut Cake)

Recipe by skat5762
READY IN: 2hrs 10mins




  • Preheat oven to 350-degrees.
  • Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
  • In 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).
  • In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
  • Fold 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.
  • Pour 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.
  • Toast 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.
  • Transfer to a plate and let cool.
  • This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).
  • In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.
  • Once 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.
  • Unmold 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.
  • Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
  • If you have used Frangelico, put shot glasses on the table and serve it with the cake.