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Gianduia Chocolate Hazelnut Cake Recipe

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Ingredients

Adjust Servings:
6 large eggs, separated
1 pinch salt
1/2 cup soft unsalted butter
14 ounces nutella (chocolate hazelnut spread)
1 1 tablespoon rum or 1 tablespoon water
1/2 cup ground hazelnuts, scant
4 ounces good quality bittersweet chocolate, melted
4 ounces hazelnuts
1/2 cup heavy cream
1 1 tablespoon rum or 1 tablespoon water
4 ounces good quality bittersweet chocolate

Nutritional information

593.7
Calories
421 g
Calories From Fat
46.8 g
Total Fat
26.8 g
Saturated Fat
190.4 mg
Cholesterol
100.2 mg
Sodium
34.7 g
Carbs
4.5 g
Dietary Fiber
27.8 g
Sugars
10.6 g
Protein
163g
Serving Size

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Gianduia Chocolate Hazelnut Cake Recipe

Features:
    Cuisine:

    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. used my KitchenAide mixer, so if you aren't using one, your prep time may be a bit longer.

    • 150 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Torta Alla Gianduia (Chocolate Hazelnut Cake), 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 used my KitchenAide mixer, so if you aren’t using one, your prep time may be a bit longer


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    Steps

    1
    Done

    Preheat Oven to 350-Degrees.

    2
    Done

    Prepare a 9-Inch Springform Pan: Grease and Line With Parchment or Wax Paper.

    3
    Done

    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).

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    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.

    7
    Done

    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.

    8
    Done

    Transfer to a Plate and Let Cool.

    9
    Done

    This Is Imperative: If They Go on the Ganache While Hot, It'll Turn Oily (believe Me I Speak from Experience).

    10
    Done

    in a Heavy-Bottomed Sauce Pan, Add the Cream, Liquer or Water, and Chopped Chocolate and Heat Gently.

    11
    Done

    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.

    12
    Done

    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.

    13
    Done

    Ice the Top With the Chocolate Icing, and Dot Thickly With the Whole, Toasted Hazelnuts.

    14
    Done

    If You Have Used Frangelico, Put Shot Glasses on the Table and Serve It With the Cake.

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    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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