Decadent Chocolate Hazelnut Cake: A Sweet Tribute to Italy’s Gianduia
Celebrate in style with a slice of Chocolate Hazelnut Cake, a rich and indulgent dessert that beautifully marries the flavors of chocolate and hazelnuts. Inspired by the traditional Italian Gianduia—a specialty from the Piedmont region—this cake is a fitting tribute to Italy’s heritage and an exceptional choice for any special occasion. Here’s a detailed guide to crafting this scrumptious treat, perfect for impressing guests or simply treating yourself.
A Taste of Italy: Gianduia’s Rich Legacy
Gianduia, a classic Italian chocolate-hazelnut spread, originates from Piedmont, a region renowned for its hazelnut production. The blend of finely ground hazelnuts and smooth chocolate creates a creamy, nutty flavor that has delighted palates for centuries. This Chocolate Hazelnut Cake is inspired by this regional specialty, making it a delicious homage to Italian culinary tradition.
Ingredients and Preparation
Shopping List
Before diving into the recipe, gather the following ingredients:
- For the Cake:
- 250g (9oz) whole blanched hazelnuts
- 200g (7oz) butter, cubed, plus extra for greasing
- 200g (7oz) dark chocolate, broken into squares
- 6 medium eggs, separated
- 200g (7oz) caster sugar, preferably golden
- 3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)
- For the Topping:
- 150g (5½oz) chocolate hazelnut spread
Method
Preparing the Hazelnuts
- Roasting Hazelnuts:
- Preheat your oven to 200°C (400°F) or Gas Mark 6.
- Spread the hazelnuts on a baking tray and roast in the center of the oven for about 10 minutes. Shake the pan halfway through to ensure even roasting.
- Keep a close eye on them to prevent burning. Once golden brown, remove from the oven and let them cool for a few minutes.
- Preparing Hazelnut Flour:
- Reduce the oven temperature to 180°C (350°F) or Gas Mark 4.
- Grease a 23cm (9in) springform cake tin and line the base with baking parchment.
- Place 200g (7oz) of the roasted hazelnuts into a food processor. Blend until the nuts are finely ground, similar to breadcrumbs. Leave some coarser pieces for added texture. Set aside the remaining 50g (2oz) of hazelnuts for the topping.
Making the Cake
- Melting Chocolate and Butter:
- In a heatproof bowl, combine the butter and chocolate. Set the bowl over a pan of gently simmering water, stirring occasionally.
- Once nearly all the chocolate has melted, remove the bowl from the pan and let the residual heat complete the melting process.
- Stir in the ground hazelnuts and let the mixture cool for 5 minutes.
- Preparing the Batter:
- In a separate bowl, beat the egg yolks and sugar with an electric hand-whisk for at least 5 minutes, or until the mixture becomes pale and creamy.
- Fold this egg yolk mixture into the cooled chocolate-hazelnut mixture until thoroughly combined.
- Whipping Egg Whites:
- Wash and dry the beaters thoroughly before whisking the egg whites in a clean bowl until stiff peaks form. The egg whites are ready when the bowl can be turned upside down without the contents sliding out. Be cautious not to over-whisk.
- Combining Ingredients:
- Quickly stir the hazelnut liqueur (or amaretto/orange juice) into the chocolate mixture to soften it.
- Gently fold in a couple of tablespoons of the whipped egg whites to lighten the mixture. Then, carefully fold in the remaining egg whites until fully incorporated.
- Baking:
- Spoon the batter into the prepared cake tin. Bake in the center of the oven for 35–40 minutes, or until the cake is well-risen and firm to the touch.
- Allow the cake to cool in the tin for 30 minutes before removing it. Invert the cake onto a serving plate, peel off the lining paper, and let it cool completely.
Finishing Touches
- Topping the Cake:
- Once the cake has cooled, spread the chocolate hazelnut spread evenly over the top. You can warm the spread slightly to make it easier to spread if necessary.
- Garnish with the reserved hazelnuts. You can leave them whole for a rustic look or chop them for a finer texture.
Tips for Success
- Roasting Hazelnuts: Keep a close eye on the hazelnuts while roasting. They can go from golden to burnt quickly.
- Consistency of Ground Hazelnuts: Aim for a mixture of finely ground and coarser pieces to create a textured cake.
- Egg Whites: Ensure your beaters and bowl are completely clean and dry to achieve the best results when whisking egg whites.
- Cooling Time: Allow the cake to cool completely before frosting to ensure the spread doesn’t melt and slide off.
Serving Suggestions
This Chocolate Hazelnut Cake is perfect for special occasions such as birthdays, anniversaries, or any celebration where a touch of elegance is desired. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. A glass of dessert wine or a cup of espresso pairs wonderfully with this cake, enhancing the rich chocolate and nutty flavors.