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    Home / Recipes / Desserts

    Torta Gianduia (Chocolate Hazelnut Cake)

    Posted On May 9, 2018 · Updated On Jun 3, 2021

    Torta Gianduia (Chocolate Hazelnut Cake)

    Chocolate and hazelnuts are a flavor combination that never fails, and this flourless torta (chocolate hazelnut cake) is is deep, dark and delicious.

    Baked GoodsDessertsGrain-Free Goodness

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    Chocolate and hazelnuts are a combination that never fails, and this flourless Torta Gianduia (chocolate hazelnut cake) is is deep, dark and delicious.

    best flourless chocolate cake recipe

    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.

    This flourless Italian 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.

    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.

    XO – KC

    Torta Gianduia (Chocolate Hazelnut Cake)

    K.C. Cornwell
    Chocolate and hazelnuts are a flavor combination that never fails, and this flourless torta (chocolate hazelnut cake) is is deep, dark and delicious.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Course Dessert
    Cuisine Italian
    Servings 10 servings
    Calories 245 kcal

    Equipment

    • springform pan

    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

    Serve with whipped cream or fresh berries if desired.

    Nutrition

    Calories: 245kcalCarbohydrates: 10gProtein: 5gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 123mgSodium: 98mgPotassium: 107mgFiber: 2gSugar: 7gVitamin A: 435IUVitamin C: 1mgCalcium: 35mgIron: 2mg
    Keyword chocolate cake recipe, chocolate hazelnut recipes, chocolate recipes, gluten-free cake recipe, gluten-free dessert, gluten-free dessert recipes

    photos by Katie Roletto 

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    Comments

    1. Nicole says

      February 27, 2022 at 4:24 pm

      Would it be wrong to smear this with Nutella? Asking for a friend.

      Reply
      • K.C. Cornwell says

        April 26, 2022 at 11:44 am

        I think it's a solid decision.

        Reply

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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