Light and airy. Quick and easy. Gianduja Chocolate Hazelnut Cake is perfect for any occasion, and maximizes the flavor of this classic combination.
Not as glitzy as Milan, but not as touristy as Rome and Florence, Torino quickly became one of my favourite cities in Italy. With beautiful mountain-scapes in the distance and the faint smell of coffee and chocolate in the air, this city had my heart the moment I got off the train. If you’re into coffee culture, this is the place to be. Actually, if you’re into coffee and chocolate this will be your new paradise. Every cafe here serves a creamy chocolatey espresso concoction called bicerin and trust me, you’ll be wanting a sip every moment of every day.
While the coffee and chocolate flavour combination is a classic, Torino is famous for one more that to me, is the epitome of good taste and ranks right up there with peanut butter and jelly. That combination would be chocolate and hazelnut. With both being abundant in the region, Torino has taken this flavour pairing and made it a part of their own identity. Gianduja, a hazelnut chocolate bar, that can be eaten plain or melted into a variety of desserts and Nutella, possibly the world’s most famous spread, both originate from Torino. My favourite way to combine these flavours though is with a light and airy Chocolate Hazelnut Cake. Perfect for any occasion, it’s quick and easy to make and maximizes both flavours intensely. 
Gianduja – Chocolate Hazelnut Cake
- Total Time: 70 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
A light and airy hazelnut cake, perfect for any occasion.
This recipe maximizes the rich flavor of gianduja chocolate.
Ingredients
- 9 ounces (250 g) whole toasted hazelnuts
- 7 ounces (200 g) butter, cubed
- 7 ounces (200 g) dark chocolate
- 6 medium eggs (separated)
- 7 ounces (200 g) sugar
- 3 tbsp frangelico or hazelnut liquor (optional)
Instructions
- Preheat oven to 350°F (177°C)
- Coarsely chop a handful of toasted hazelnuts and set aside. Pulse the remaining hazelnuts in a food processor until they resemble breadcrumbs.
- Break dark chocolate into smaller pieces and combine with cubed butter in a bowl. Melt over barely simmering water, then remove from heat.
- Add ground hazelnuts and stir to combine. Set aside to cool to room temperature.
- Whip egg yolks and sugar in a stand mixer until pale and creamy, forming a ribbon trail when the whisk is lifted.
- Whisk in melted chocolate and liquor until combined.
- Clean the whisk and whip egg whites until stiff peaks form.
- Fold one-third of the batter vigorously into the chocolate mixture. Gently fold in the remaining egg whites.
- Pour batter into a greased and parchment-lined 9-inch springform or cake pan. Bake for 45-50 minutes, or until the cake springs back when touched.
- Remove from oven and let cool in the pan for at least 30 minutes. Remove from pan and peel off parchment. Let cool completely.
- Gently warm the chocolate hazelnut spread until easily spreadable. Spread on the cake and sprinkle with the remaining chopped hazelnuts.
Notes
- For a richer flavor, use high-quality gianduja chocolate.
- If you don’t have frangelico, substitute with hazelnut extract (use about 1 teaspoon).
- Store the cooled cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50
- Sodium: 50
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
What type of chocolate should I use for the Gianduja Chocolate Hazelnut Cake?
It’s best to use high-quality dark chocolate for a rich flavor, but you can also use a combination of dark and milk chocolate to enhance the sweetness.
How do I achieve a light and airy texture in the cake?
To achieve a light and airy texture, make sure to properly whip the eggs until they are pale and fluffy, and gently fold in the dry ingredients to avoid deflating the batter.
Can I substitute the hazelnuts with another nut in this recipe?
While hazelnuts are traditional for this cake, you can use almonds or walnuts, but keep in mind that the flavor profile will change slightly.
This sounds very good but thank you to Melanie the recipe you refer to includes the hazelnut spread where this recipe omits it. I kept scanning for the ingredients to make the topping.
It would have been nice if you had mentioned that this recipe is actually from the Hairy Bikers: https://www.bbc.co.uk/food/recipes/chocolate_and_hazelnut_38207