Description
Light and airy. Quick and easy. Gianduja Chocolate Hazelnut Cake is perfect for any occasion, and maximizes the flavor of this classic combination.
Ingredients
Scale
- 250 g 9 ounces whole toasted hazelnuts
- 200 g 7 ounces butter, cubed
- 200 g 7 ounces dark chocolate
- 6 medium eggs (separated)
- 200 g 7 ounces sugar
- 3 tbsp frangelico or hazelnut liquor (optional)
Instructions
- Preheat oven to 350F
- Coarsely chop a handful of toasted hazelnuts and set aside. Pulse the rest in a food processor until they look like breadcrumbs. You will have some chunkier pieces left, which just enhances the texture of your cake
- Break dark chocolate up into smaller pieces with cubed butter in a bowl and place over barely simmering water to melt. Remove from heat.
- Add ground hazelnuts and stir to combine. Set aside and let cool to room temperature.
- Whip egg yolks and sugar in a stand mixer until pale, creamy and you can lift the whisk from the bowl and the batter leaves a ribbon trail that doesn’t collapse. Whisk in chocolate and liquor until combined
- Clean whisk and whip egg whites until stiff peak
- Fold in 1/3 of the batter vigorously into the chocolate mixture to lighten the batter. Gently fold in the remaining egg whites.
- Pour the batter into a greased and parchment lined 9? springform or cake pan and 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. Leave to cool completely.
- Gently warm the chocolate hazelnut spread so that it is easily spreadable on the cake. Sprinkle with remaining chopped hazelnuts.
- Category: Dolci