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| Just LOOK at how high this cake is! so delicious!!! |
Gianduia is Italian and is the combination of hazelnut and chocolate. This recipe is unbelievably easy and the results are phenomenal!!! I got the recipe from Gourmet Magazine about 10 years ago and I have had nothing but great reviews on it since. The wonderful thing about this cake is that first of all there is NO FLOUR in it at all, the second great thing about this cake is its versatility. If you put the cake in the refrigerator the consistency is like fudge, but if you take it out and let it sit for a half hour or 45 minutes the consistency is like a delicate mousse!
This cake is extremely rich and decadent and you will only need a small piece, I suggest serving a side of homemade whipping cream and fresh raspberries to cut the richness, or to accentuate it!
**Helpful Tip** I always use semisweet pieces and dark chocolate pieces, it is easier to melt that way, Ghirardelli and Nestle are both good
Cake:
9 ounces fine-quality bittersweet chocolate (not unsweetened)
7 ounces fine-quality milk chocolate
1 cup Nutella * (I always use the entire 13 ounce jar)
3/4 cup unsweetened hazelnut butter (recipe follows)
6 large eggs
1/2 cup superfine granulated sugar
1 cup well-chilled heavy cream
7 ounces fine-quality milk chocolate
1 cup Nutella * (I always use the entire 13 ounce jar)
3/4 cup unsweetened hazelnut butter (recipe follows)
6 large eggs
1/2 cup superfine granulated sugar
1 cup well-chilled heavy cream
Directions:
Preheat oven to 350° F and butter a 10-inch springform pan. Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof.
Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
In a large bowl of a standing electric mixer or in a large bowl with a handheld mixer beat eggs until frothy, about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using a standing mixer and about 8 minutes if using a hand-held mixer. Pour chocolate mixture into egg mixture and stir until combined well. In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
Pour batter into springform pan and put springform pan in a roasting pan. Add enough hot water to roasting pan to reach halfway up side of springform pan. Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven and let cake stand in oven 40 minutes. Remove springform pan from water and cool cake in pan on a rack 30 minutes. Remove side of pan from cake. Let cake cool completely before serving
Hazelnut Butter
1 1/2 cups hazelnuts (about 7 ounces)
3 tablespoons vegetable oil
3 tablespoons vegetable oil
Toast and skin hazelnuts, but do not cool. In a food processor grind hazelnuts into a fine paste. Add oil and pulse until combined well. Hazelnut butter may be made 1 week ahead and chilled, covered
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