Torta Gianduia is a rich and elegant Italian dessert that perfectly combines dark chocolate and hazelnuts, two iconic flavors of northern Italy. Originating from the Piedmont region, this cake is inspired by gianduia, the famous chocolate-hazelnut blend known for its smooth, nutty depth.
Unlike classic sponge cakes, Torta Gianduia is typically flourless, giving it a dense yet delicate texture that melts in the mouth. It sits somewhere between a cake and a chocolate mousse, making it an ideal dessert for special occasions, celebrations, or whenever you want to impress with a refined Italian classic.
Why You’ll Love This Torta Gianduia
- Naturally gluten-free
- Deep, intense chocolate flavor
- Rich hazelnut aroma
- Soft, almost mousse-like texture
- Elegant and simple, yet luxurious
Ingredients
For the Cake
- 200 g (7 oz) dark chocolate (70% cocoa recommended)
- 150 g (⅔ cup) unsalted butter
- 120 g (½ cup + 2 tbsp) granulated sugar
- 4 large eggs, separated
- 150 g (1½ cups) finely ground hazelnuts (toasted for best flavor)
- 1 tsp vanilla extract
- A pinch of salt
For the Chocolate Ganache
- 150 g (5 oz) dark chocolate
- 120 ml (½ cup) heavy cream
- 1 tbsp butter (optional, for shine)
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 170°C (340°F).
Line the bottom of a round cake pan (20–22 cm / 8–9 inches) with parchment paper and lightly grease the sides.
Step 2: Melt the Chocolate
In a heatproof bowl, gently melt the dark chocolate and butter together using a double boiler or microwave in short intervals. Stir until smooth and glossy. Set aside to cool slightly.
Step 3: Whip the Egg Yolks
In a large bowl, whisk the egg yolks with half of the sugar until pale and creamy. Add the vanilla extract, then slowly mix in the melted chocolate mixture.
Step 4: Add the Hazelnuts
Stir the ground hazelnuts into the chocolate batter until fully combined. The mixture will be thick and rich.
Step 5: Beat the Egg Whites
In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until glossy, stiff peaks form.
Step 6: Fold Gently
Using a spatula, gently fold the whipped egg whites into the chocolate-hazelnut mixture in two to three additions. Be careful not to deflate the batter—this step gives the cake its light texture.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, until the edges are set and the center is slightly soft. A toothpick inserted should come out with moist crumbs.
Let the cake cool completely in the pan before removing.
Prepare the Ganache
Step 8: Heat the Cream
Heat the heavy cream until just below boiling.
Step 9: Melt the Chocolate
Pour the hot cream over the chopped chocolate. Let it sit for one minute, then stir until smooth. Add butter if using.
Step 10: Glaze the Cake
Once the cake is fully cooled, pour the ganache over the top, allowing it to drip naturally over the sides. Smooth gently with a spatula if needed.
Serving Suggestions
- Serve at room temperature for the best texture
- Garnish with toasted hazelnuts, cocoa powder, or chocolate shavings
- Pair with espresso, cappuccino, or a light dessert wine
Storage Tips
- Store in the refrigerator for up to 4 days
- Bring to room temperature before serving
- Can be frozen (without ganache) for up to 1 month
Final Thoughts
Torta Gianduia is a timeless Italian dessert that proves simplicity can be incredibly luxurious. With just a few high-quality ingredients, you get a cake that’s rich, elegant, and unforgettable—perfect for chocolate lovers and hazelnut fans alike.