Torta gianduia is a typical dessert of Piedmontese patisserie, a delicious and simple cake to prepare, ideal for chocolate and hazelnut lovers. This recipe is gluten-free because is prepared without flour and without brewer’s yeast. Thanks to its soft heart made with a chocolate sponge cake, the delicate icing on top and the crunchiness of the hazelnuts, it will be a dessert that is not only spectacular, but truly irresistible. Serve it at the end of a Sunday meal or for a special occasion. So let’s see how to prepare a perfect Torta Gianduia.
To prepare Torta Gianduia, start by reducing the dark chocolate into pieces and melting it in a bain-marie (1).
Cut the butter into chunks, add 150 grams of granulated sugar (2) and work it in a planetary mixer or with an electric whisk, until it becomes a smooth and soft cream.
Now separate the egg yolks from the egg whites and keep the latter. Add one egg yolk at a time to the butter and sugar mixture (3) while continuing to mix.
Now blend your hazelnuts with the bitter cocoa powder and add the mixture to the dough (4).
Pour the previously melted dark chocolate into the dough (5) and mix everything together.
Beat the egg whites until stiff with the remaining 50 grams of granulated sugar (6).
Gently add them to the dough with a spatula, with movements from top to bottom so as not to break them (7).
Grease and flour a 30 cm smart mold and pour the dough in it (8). Bake in a preheated oven at 160-170 degrees C for about 40-45 minutes. Always do a toothpick test to check that the cake is cooked; it must remain slightly moist inside.
To prepare the icing, melt the butter in a saucepan and add the gianduia chocolate (9).
Once the butter and chocolate are melted, over low heat add the cold liquid cream, stirring (10).
Take the cake out of the mold as soon as it has cooled and cover with the chocolate icing(11).
Decorate with chopped hazelnuts and small pieces of chocolate. You are now ready to serve Torta Gianduia to your guests (12).
Gianduia cake can be perfectly stored for 3-4 days in the refrigerator, tightly closed in an airtight container.