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Torta Gianduia

Indulge in Torta Gianduia: A Chocolate Hazelnut Dream

Torta Gianduia is a gluten-free flourless cake made with rich chocolate and hazelnuts, providing a decadent treat for dessert lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 150 g Dark Chocolate High-quality for best flavor
  • 100 g Unsalted Butter Adds moisture
  • 150 g Toasted Ground Hazelnuts Can substitute with almonds
  • 3 large Eggs Room temperature for easier mixing
  • 100 g Sugar Adjust according to taste
Optional Topping
  • 1 batch Chocolate-Hazelnut Ganache For added indulgence

Equipment

  • cake tin
  • electric mixer
  • Heatproof Bowl
  • spatula
  • Double boiler

Method
 

Step-by-Step Instructions for Torta Gianduia
  1. Preheat your oven to 180°C (350°F) and prepare a 15cm (6-inch) cake tin by greasing with butter and lining the bottom with parchment paper.
  2. Melt 150g of dark chocolate and 100g of butter using a double boiler until fully combined.
  3. Once cooled, mix in 150g of toasted ground hazelnuts until fully integrated.
  4. In a separate bowl, whisk together 3 large eggs and 100g of sugar on high speed for 5-7 minutes until pale and frothy.
  5. Gently fold the egg mixture into the chocolate-hazelnut mixture until no streaks remain.
  6. Pour the batter into the prepared cake tin and bake for 25-30 minutes until set at the edges but slightly wobbly at the center.
  7. Cool in the tin for 10 minutes, then release it and cool completely on a wire rack before serving.

Notes

For added richness, consider topping with a chocolate-hazelnut ganache before serving.