Chocolate and hazelnuts are a combination that never fails, and this flourless Torta Gianduia (chocolate hazelnut cake) is is deep, dark and delicious.
Where does Torta Gianduia come from?
A Torta Gianduia is a traditional Italian Chocolate Hazelnut Cake, It hails from the the Piemonte region, which is in the northern tip of Italy. The name of the cake refers to the marriage of chocolate and hazelnuts, which is always a winner. In fact, I’m not opposed to making my own gianduia – that’s the chocolate-hazelnut spread that our friend Nutella is based on. In fact, I often make BraveTart’s White Chocolate Pistachio version too – but that’s a whole other post.
It's a traditional Italian Chocolate Hazelnut Cake that packs a ton of flavor.
This flourless chocolate hazelnut cake is full of deeply satisfying dark chocolate, and nuttiness from both the spread and hazelnut meal. You can use any brand of chocolate-hazelnut spread you choose, but I feel the results are best with an all-natural product. The ideal pairing for this chocolate hazelnut cake is espresso or cognac, and I serve it with a healthy dollop of freshly whipped cream.
What you need to make a Torta Gianduia:
- unsalted butter
- bittersweet chocolate chopped
- hazelnut meal
- 6 large eggs separated
- sugar
- chocolate hazelnut spread
- vanilla bean paste or extract
- sea salt
- orange juice or cognac
This flourless Chocolate Hazelnut Cake is naturally gluten-free. No swaps needed.
I love this cake, and I love even more that’s it’s naturally gluten-free. No GF conversions here, folks. This one tastes JUST the way your Italian grandma would want it to, if you had one.
One more recipe you may want to try: Gluten-Free Hazelnut Financiers With Dark Chocolate Ganache
Kyra Bussanich of Kyra’s Bake Shop shared the recipe for my FAVORITE one of her treats: Hazelnut Gluten-Free Financiers with Dark Chocolate Ganache.
Now, let's get baking! That chocolate isn't gonna eat itself.
Torta Gianduia (Chocolate Hazelnut Cake)
Equipment
Ingredients
- ½ cup (1 stick, 227g) unsalted butter plus more for the baking pan
- 4 ounces (113 g) bittersweet chocolate chopped
- ⅔ cup (90 g) hazelnut meal
- 6 large eggs separated
- 2 tablespoons sugar plus more for the baking pan
- 1 13 oz (370 g) jar chocolate hazelnut spread
- 1 teaspoon vanilla bean paste or extract
- ¼ teaspoon salt
- 1 tablespoon orange juice or cognac
Instructions
- Preheat the oven to 350 degrees F (175C).
- Fit the bottom of a 9-inch (23 cm) springform pan with a round of parchment paper, then butter the pan and dust with sugar and set aside. Melt the chocolate in a double boiler or gently in the microwave, 15 seconds at a time.
- Fit an electric mixer with the whisk attachment, and beat the egg whites until they are foamy. Add the sugar, and beat until the whites form stiff peaks, about 2-3 minutes. In another bowl, use the mixer with the paddle attachment to beat the butter and chocolate-hazelnut spread together. Add the egg yolks, salt, and orange juice or cognac, and mix until fully incorporated. Then add in the melted chocolate, vanilla, and hazelnut meal, and mix until smooth.
- Gently fold a quarter of the egg whites into the chocolate mixture to lighten it, and then add the rest of the egg whites and fold them in gently, being careful not to overmix. Pour the batter into the prepared pan and smooth the top. Bake until a tester comes out clean, about 40 to 45 minutes. Let the cake cool for about 10 minutes, then open the spring and remove the side ring, and slide the cake and parchment out of the pan and onto a serving plate. Allow the cake to fully cool before serving. Delicious topped with fresh whipped cream and orange zest.
Notes
Nutrition
photos by Katie Roletto
Wondering what to dollop on top? How about Homemade Whipped Cream with a touch of cinnamon.
This fluffy, delicious whipped cream recipe is laced with cinnamon + comes direct from Cupcake Wars 4x winner Kyra Bussanich of Kyra’s Bake Shop! You can make it with vanilla too.
Frequently Asked Questions about this recipe for Italian Torta Gianduia (Flourless Chocolate Hazelnut Cake):
Gianduia cake is also called Torta Gianduia, and calls for hazelnut meal, cocoa, Gianduia, eggs, sugar and butter, and maybe some cognac or other alcohol to add flavor. The traditional Gianduia cake recipe does not include flour.
Gianduia flavor is the combination of chocolate and hazelnuts. The two are blended into a smooth paste with sugar to make the finished Gianduia product. It is usually a spreadable paste, but it also comes in bar form.
Nutella is a commercially made type of Gianduia, yes. Many traditional Gianduia recipes call only for hazelnuts, sugar and cocoa, and maybe a bit of salt. Nutella adds palm oil, milk powder and preservatives to the base ingredients of hazelnuts, cocoa and sugar for texture and to preserve freshness.
Torta is the Italian word for cake.
Nicole says
Would it be wrong to smear this with Nutella? Asking for a friend.
K.C. Cornwell says
I think it's a solid decision.
Sophia says
Turned out so perfectly! Light and fluffy to bite into, but a lovely intense flavour with the chocolate/hazelnut. I enjoyed the touch of fresh berries as suggested in the notes <3
K.C. Cornwell says
So happy you love the recipe!
Kim says
How far in advance can you make this dessert?
Can you freeze and if so how long?
K.C. Cornwell says
You could make the cake up to 2 days in advance, and keep it wrapped tightly prior to serving. You could also freeze it, wrapped tightly in both plastic firm and then foil or a freezer bag with air removed.