Nutritional Info

Nutrition Facts

Serving Size 1 (69g)

Calories 190
Calories from Fat 115 (61%)
Amount Per Serving %DIV
Total Fat 12.8g 20%
Saturated Fat 5.6g 28%
Monounsaturated Fat 4.7g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 110.8mg 37%
Sodium 441.8mg 19%
Potassium 118.3mg 3%
Total Carbohydrate 11.3g 4%
Dietary Fiber 1g 4%
Sugars 7.9g
Protein 6.5g 13%

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Recipe Description
Chocolate and hazelnut, a favorite combination in Piedmont, is known as gianduja (pronounced gyandoo-ya). You will find many candies made or filled with gianduja, gelato flavored with gianduja, and the most famous gianduja of all, Nutella, a creamy jarred chocolate hazelnut spread that Italian kids prefer to peanut butter.
Prep time
25 min
Cook time
1 hr 15 min
Ready In
1 hr 40 min

Ingredients

Serves Tool

Serves To:USMetric
6 Ounce(oz)  semisweet or bittersweet chocolate
1 2/3 Cup(c)  hazelnuts, toasted and skinned
1/2 Cup(c)  unsalted butter, at room temperature
1 Cup(c)  sugar
5   large eggs, separated
1 Pinch(pn)  salt
6 Ounce(oz)  semisweet or bittersweet chocolate, chopped
2 Tablespoon(T)  unsalted butter

Preparation

In the bottom half of a double boiler or in a medium saucepan, bring 2 inches of water to a simmer. Place the chocolate in the top half of the double boiler or in a bowl that will sit comfortably over the saucepan. Let the chocolate stand until softened, about 5 minutes. Stir until smooth. Let cool slightly. Place the oven rack in the center of the oven. Preheat the oven to 350° F. Grease a 9 by 2 inch round cake pan. In a food processor or blender, finely chop the hazelnuts. Set aside 2 tablespoons. In a large bowl, with an electric mixer at medium speed, beat the butter with the sugar until light and fluffy, about 3 minutes. Add the egg yolks and beat until smooth. With a rubber spatula, stir in the chocolate and hazelnuts. In a large clean bowl with clean beaters, whip the egg whites and salt on medium speed until foamy, about 1 minute. Increase the speed to high and beat until soft peaks form, about 5 minutes. With a rubber spatula, gently fold a large spoonful of the whites into the chocolate mixture to lighten it. Then gradually fold in the remainder. Scrape the batter into the prepared pan and smooth the surface. Bake 55 to 60 minutes, or until the cake is firm around the edge but slightly moist in the center. Let cool in the pan for 15 minutes on a wire rack. Then unmold the cake onto a rack, invert onto another rack, and let cool completely rightside up. To prepare the glaze: Bring about 2 inches of water to a simmer in the bottom half of a double boiler or a small saucepan. Place the chocolate and the butter in the top half of the double boiler or in a small heatproof bowl that fits comfortably over the saucepan. Place the bowl over the simmering water. Let stand uncovered until the chocolate is softened. Stir until smooth. Place the cake on a cake rack set over a large piece of wax paper. Pour the glaze over the cake and spread it evenly over the sides and top with a long metal spatula. Sprinkle the remaining 2 tablespoons of chopped nuts around the edge of the cake. Let stand in a cool place until the glaze is set. Serve at room temperature. Store covered with a large inverted bowl in the refrigerator up to 3 days.

Additional notes

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