Torta Alla Gianduia Chocolate Hazelnut Cake
Indulge in the decadent flavors of Torta Alla Gianduia, a luxurious chocolate hazelnut cake that marries the nutty richness of finely ground toasted hazelnuts with the deep intensity of dark chocolate. Perfectly moist and finished with a smooth, glossy chocolate ganache, this Italian-inspired dessert is as elegant as it is irresistible. With a hint of vanilla and a sprinkle of toasted hazelnuts for garnish, every bite is a velvety celebration of chocolate and nutty perfection. Ideal for special occasions or a touch of indulgence, this impressive cake comes together with simple ingredients and brings out the best of rich, bold flavors. Serve it with a dollop of whipped cream or an espresso for an authentic taste experience!
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Recipe Information
Ingredients
- 200 grams hazelnuts
- 200 grams dark chocolate (70% cocoa)
- 150 grams unsalted butter
- 150 grams granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 50 grams all-purpose flour
- 1 teaspoon baking powder
- 120 ml heavy cream
- 150 grams dark chocolate (for ganache)
- 30 grams chopped toasted hazelnuts (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan. Line the bottom with parchment paper for easy removal.
Spread the hazelnuts on a baking tray and toast them in the oven for about 8-10 minutes until golden and fragrant. Let them cool slightly, then rub off the skins using a clean kitchen towel. Finely grind the hazelnuts in a food processor until they resemble flour. Set aside.
Melt 200 grams of dark chocolate and 150 grams of unsalted butter together using a double boiler or a heatproof bowl set over simmering water. Stir until smooth and remove from heat to cool slightly.
In a large mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy, about 2-3 minutes. Add the vanilla extract and mix well.
Fold the melted chocolate mixture into the egg and sugar mixture until fully incorporated.
In a separate bowl, combine the ground hazelnuts, all-purpose flour, and baking powder. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
To prepare the ganache, heat the heavy cream in a small saucepan over medium heat until just about to simmer. Remove from heat and pour over the chopped dark chocolate (150 grams) in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Pour the ganache over the cooled cake, spreading it evenly over the top and allowing it to drip slightly down the sides.
Sprinkle the chopped toasted hazelnuts over the ganache for a decorative finish. Let the ganache set at room temperature or in the refrigerator for about 20 minutes before serving.
Slice and enjoy your luscious Torta Alla Gianduia Chocolate Hazelnut Cake!
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 35.3 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
