A cake so chocolatey it’s hard to believe: Torta gianduja will make you swoon upon first bite. This rich Italian chocolate and hazelnut cake doesn’t use any flour which leaves it both incredibly decadent and moist. Served with a hazelnut chocolate ganache on top, this cake will have you say ‘mamma mia!’
Torta Gianduja: Italian Chocolate and Hazelnut Cake
Torta gianduja owes its origins to the chocolate and hazelnut candy of the same name. It comes from the Piedmont region of Italy, known for its gourmet cuisine, but one thing stands out: hazelnuts. Piedmontese hazelnuts have a reputation for being particularly fragrant and full-bodied in flavor. They are blissfully abundantly available in the region, leaving it very wealthy indeed.
While a certain other chocolate and hazelnut spread may first come mind, there is actually a fascinating and long tradition of chocolates and hazelnuts in Italian cuisine. During Napoleon’s 19th century Continental Blockade, when British goods could not reach the European continent, hazelnuts played a major role. Due to the blockade, there was a cocoa shortage in Italy. A solution had to be found to continue producing chocolate. A resourceful chocolatier finally invented it: He mixed hazelnuts into smaller amounts of cocoa to stretch out his supplies. This new confection was so well received that it continued to be made even after the blockade was lifted, and thus gianduja was born. The chocolate got its name from a comedy character who is said to represent the average Piedmontese, further cementing just how foundational hazelnuts are to the culinary region.
Fun fact: Nutella, the world-famous chocolate and hazelnut spread from the Italian company Ferrero, was originally called Pasta Gianduja.
But back to torta gianduja. It consists of two layers: one made of chocolate, hazelnuts, and eggs, and one made of a gianduja-based ganache. What adds a particularly rich twist is that the chocolate is not melted, but rather grated. This ensures that the cake is surprisingly fluffy and not too sticky. For full gianduja effect, you will also mix in some cocoa powder. In combination with the ganache, the result is incredibly chocolatey and delicious. Feel free to have a second slice!
Italian Chocolate and Hazelnut Cake
Equipment
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1 (9-in.) springform pan
Ingredients
For the cake:
- 1 cup butter
- 1 cup sugar
- 4 eggs separated
- 1 cup hazelnuts toasted and ground
- ¼ cup unsweetened cocoa powder
- 7 oz dark chocolate grated
- Pinch of salt
For the glaze:
- ¼ cup butter
- 7 oz gianduja cream alternatively: Nutella
- 1 cup heavy cream cold
For decorating:
- Chocolate shavings
- Chopped hazelnuts
Instructions
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Cream the butter with ¾ cup of sugar until light and fluffy. Add the egg yolks one at a time.1 cup butter, 1 cup sugar, 4 eggs
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In a separate bowl, combine the hazelnuts, cocoa powder, and grated dark chocolate. Gradually incorporate the butter mixture.1 cup hazelnuts, ¼ cup unsweetened cocoa powder, 7 oz dark chocolate
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Preheat oven to 325°F.
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Now, beat the egg whites with the remaining sugar and a pinch of salt until stiff peaks form. Gently fold the egg whites into the butter-hazelnut mixture.Pinch of salt
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Pour the batter into a greased springform pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan before inverting it onto a plate.
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For the ganache, heat the butter and gianduja cream in a small saucepan. Stir in the heavy cream.¼ cup butter, 7 oz gianduja cream, 1 cup heavy cream
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Spread the ganache over the cooled cake. Refrigerate your Italian chocolate and hazelnut cake for about 2 hours. Garnish the cake with chocolate shavings and chopped hazelnuts.Chocolate shavings, Chopped hazelnuts