Torta Gianduja

Chocolate-Hazelnut Cake from the Piedmont

Preparation info

  • Makes

    12

    servings
    • Difficulty

      Medium

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

The combination of chocolate and hazelnuts probably originated in the Piedmont, where the torta gianduja is a popular dessert. Not very sweet, the torta derives its richness from the chocolate filling.

Ingredients

    Gianduja Cake Batter

  • cups whole hazelnuts
  • 7 ounces semisweet chocolate
  • ¾

Method

For the gianduja cake batter, preheat the oven to 350 degrees and set a rack in the middle level. Butter a cake pan that is 10 inches in diameter and 2 inches deep and line the bottom w