Chocolate hazelnut cake
Torta di Gianduja
In Piedmont Gianduja refers to any combination of chocolate, sugar and hazelnuts. Ingredients that can be used for this classic chocolate hazelnut cake.
On my recent trip to Piedmont we had a ‘merenda sinoira’ at Castello di Razzano. A wine estate in Monferrato where the traditional appetizers, cheese and cold cuts were naturally rounded off by a cake heavily based on chocolate and the local hazelnuts. The hostess didn’t use a recipe for the cake but baked it from memory, so I’ve had to do my own experiments, and actually, the result is even better than the real thing.
200 g butter
200 g sugar
120 g flour
1 tsp baking powder
1 tbsp cocoa
1 tsp cinnamon
100 g chocolate
100 g hazelnuts
Beat sugar and butter until white and fluffy
Add one egg at a time
Stir in flour, baking powder, cocoa and cinnamon
Grind the hazelnuts finely and whip in the cake batter
Chop the chocolate in smaller bits and fold the into the cake mixture.
Pour the batter in 12 greased muffin tins or one round baking tin
Bake the chocolate hazelnut cakes at 180 C/ 350 F for 25-35 minutes