Torta di Gianduja

Torta di Gianduja, also known as the chocolate hazelnut cake, is a rich and decadent dessert that originates from Italy, particularly from the Piedmont region, known for its high-quality hazelnuts. This cake combines the creamy texture of Gianduja chocolate (a blend of chocolate and hazelnuts) with a moist and indulgent base. From my own personal experience, this cake has become a favorite because it perfectly balances the sweetness of chocolate and the nutty depth of hazelnuts, making it an irresistible treat.

Let me show you how I make Torta di Gianduja in a step-by-step guide:

Notes on What to Expect:

This cake is incredibly rich and has a wonderfully moist texture thanks to the combination of chocolate and ground hazelnuts. The ganache gives it a glossy finish, and the toasted hazelnuts on top add a nice crunch, balancing the smoothness of the cake.

Ingredients:

• 200g dark chocolate (70% cocoa recommended)
• 200g hazelnuts (ground)
• 180g sugar
• 150g butter, softened
• 4 eggs
• 100g all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• For decoration: extra toasted hazelnuts and a rich ganache (optional)
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Equipment Needed:

• 8-inch springform cake pan
• Food processor or nut grinder
• Mixing bowls
• Hand mixer or whisk
• Spatula
• Oven
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Prep Time: 25 minutes

Cost of Ingredients: Moderate (varies depending on the quality of ingredients used)

Method:

1. Preheat your oven to 180°C (350°F). Grease and line your springform pan with parchment paper.
2. Melt the chocolate: In a heatproof bowl, melt the dark chocolate either over a double boiler or in the microwave, stirring until smooth.
3. Toast and grind the hazelnuts: Toast the hazelnuts in a pan over medium heat until fragrant, then grind them to a fine powder in a food processor.
4. Prepare the batter: In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine the dry ingredients: In another bowl, sift together the flour, ground hazelnuts, baking powder, and salt.
6. Mix the batter: Gradually fold the dry ingredients into the wet mixture, then add the melted chocolate and mix until smooth.
7. Bake: Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
8. Decorate: If desired, spread a layer of ganache over the cooled cake and top with extra toasted hazelnuts.

Variations:

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
• Dairy-Free: Swap the butter with a non-dairy butter or coconut oil, and use a dairy-free chocolate.
• For Extra Flavor: Add a splash of hazelnut liqueur like Frangelico to the batter for an added depth of flavor.

Tips:

• Make sure the cake is completely cooled before removing it from the springform pan to prevent cracking.
• If you want the cake to be extra moist, you can drizzle it with a bit of espresso or coffee syrup.
• You can make the cake ahead of time and store it in an airtight container for up to 3 days.
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Nutritional Information Per Serving:

• Calories: 400
• Protein: 6g
• Carbs: 38g
• Fat: 27g
• Fiber: 5g

I hope this guide has made making Torta di Gianduja seem a little less daunting! Have you tried it before? Or perhaps this will be your first time making it? Please, be honest, and let me know in the comments below, I love to hear feedback from a real person like you, so please leave your honest comment!