Description
A light and airy hazelnut cake, perfect for any occasion.
This recipe maximizes the rich flavor of gianduja chocolate.
Ingredients
Units
Scale
- 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