Name: Torta Gianduja (Chocolate-Hazelnut Cake from the Piedmont)
Yield: Makes 12 servings
Cuisine: Italy
Ingredients: 6 ounces semisweet chocolate; 7 ounces semisweet chocolate; 12 ounces semisweet chocolate; 1½ cups whole hazelnuts; ¾ cup heavy whipping cream; 4 tablespoons unsalted butter, softened; 8 large eggs, separated; ¼ cup Italian brandy or white rum; 12 tablespoons (1½ sticks) unsalted butter; ¾ cup sugar; ¾ cup all-purpose flour; 1 cup heavy whipping cream

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

1½ cups whole hazelnuts
7 ounces semisweet chocolate
¾

Europe
Italy
Dessert
Cake
Vegetarian
Mediterranean

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

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Ingredients

Gianduja Cake Batter

Method

Part of