Chocolate and hazelnut cake (Torta gianduia)


  • 150g/5½oz chocolate and hazelnut spread
  • 3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)
  • 200g/7oz caster sugar, preferably golden
  • 6 medium eggs, separated
  • 200g/7oz dark chocolate, broken into squares
  • 200g/7oz butter, cubed, plus extra for greasing
  • 250g/9oz whole blanched hazelnuts

1. Preheat the oven to 200C/400F/Gas 6. 2. Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don’t burn. Remove and leave them to cool for a few minute...

View full recipe at SpringPad


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