Torta Alla Gianduia (Chocolate Hazelnut Cake) Recipe

Overview:

This sumptuous Torta Alla Gianduia, also known as Chocolate Hazelnut Cake, is a delightful creation straight from the pages of Nigella Lawson’s culinary masterpiece, How to be a Domestic Goddess. Its allure lies not only in its heavenly taste but also in its simplicity of preparation, making it a go-to dessert for any occasion. With a decadent blend of chocolate, hazelnuts, and a hint of rum, this cake is sure to captivate the hearts and taste buds of your guests. 🍫🌰

• Cook Time: 40 minutes
• Prep Time: 1 hour 30 minutes
• Total Time: 2 hours 10 minutes
• Servings: 8
• Calories: 593.7 per serving
• Rating: ⭐️⭐️⭐️⭐️⭐️ (based on 5 reviews)

Ingredients:

• 6 eggs, separated
• 1 pinch of salt
• 1/2 cup unsalted butter
• 14 oz Nutella or any chocolate hazelnut spread
• 1 tbsp rum (or your preferred liqueur)
• 1/2 cup water
• 4 oz ground hazelnuts
• 4 oz bittersweet chocolate, melted and cooled
• 4 oz whole hazelnuts, toasted
• 1/2 cup heavy cream

Instructions:

1. Preheat and Prepare:

1. Preheat your oven to 350°F (175°C).
2. Prepare a 9-inch springform pan by greasing it and lining it with parchment or wax paper.

2. Beat Egg Whites:

1. In a large bowl, whisk the egg whites and salt until stiff but not dry. They should form peaks that hold their shape but still look glossy and smooth.

3. Mix Wet Ingredients:

1. In a separate bowl, beat together the unsalted butter and Nutella until well combined.
2. Add the rum, egg yolks, and ground hazelnuts to the butter and Nutella mixture. Mix until smooth.

4. Combine Egg Whites and Chocolate:

1. Gently fold in the cooled, melted chocolate into the butter and Nutella mixture.
2. Add a dollop of beaten egg white to lighten the mixture, then gently fold in the remaining egg whites in thirds until fully incorporated.

5. Bake:

1. Pour the batter into the prepared pan and smooth the top.
2. Bake in the preheated oven for 40 minutes or until the cake begins to pull away from the sides.
3. Once baked, let the cake cool on a wire rack.

6. Toast Hazelnuts:

1. In a dry frying pan, toast the whole hazelnuts until fragrant and golden brown, shaking the pan frequently to prevent burning.
2. Transfer the toasted hazelnuts to a plate and let them cool completely.

7. Prepare Chocolate Icing:

1. In a heavy-bottomed saucepan, combine the heavy cream, rum or water, and chopped chocolate.
2. Heat gently until the chocolate is melted, then remove from heat and whisk until smooth and glossy.

8. Ice the Cake:

1. Carefully unmold the cooled cake from the springform pan, leaving it on the base.
2. Spread the chocolate icing over the top of the cake.
3. Garnish generously with the whole, toasted hazelnuts.

9. Serve and Enjoy:

1. If you used rum, consider serving shot glasses alongside the cake for a delightful pairing.
2. Slice and serve this indulgent Torta Alla Gianduia to delight your guests and elevate any occasion.

Nutritional Information (per serving):

• Calories: 593.7
• Fat: 46.8g
• Saturated Fat: 26.8g
• Cholesterol: 190.4mg
• Sodium: 100.2mg
• Carbohydrates: 34.7g
• Fiber: 4.5g
• Sugar: 27.8g
• Protein: 10.6g

Indulge in the rich flavors of this Chocolate Hazelnut Cake, and let its decadence transport you to dessert heaven. This recipe is perfect for both casual gatherings and special occasions, and its irresistible taste is sure to make it a crowd favorite. Enjoy the magic of baking with Nigella Lawson’s Torta Alla Gianduia! 🍰✨

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