Ingredients for Torta Alla Gianduia Chocolate Hazelnut Cake
- 4 large eggs
- 1 teaspoon salt
- Unsalted Butter
- Nutella
- Frangelico
- Ground Hazelnuts
- Bittersweet Chocolate
- Hazelnuts
- Heavy Cream
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How to Make Torta Alla Gianduia Chocolate Hazelnut Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl (or the bowl of your stand mixer), cream together the butter and sugars until light and fluffy. This should take about 3-5 minutes with a mixer, or 5-7 minutes by hand.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the hazelnut paste, chopped hazelnuts, and vanilla extract.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before releasing the sides of the springform pan and transferring it to a wire rack to cool completely.
- Once completely cool, dust with powdered sugar or prepare your favorite ganache or frosting to enhance this already amazing cake!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
111g
Fat
134g
Carbs
11g
