Chocolate and Roasted Hazelnut Cake Torta Gianduja

, from Issue #29. September, 2015
Photography by Aaron McLean.
Chocolate and Roasted Hazelnut Cake Torta Gianduja

This delicious Italian dessert is chocolatey, nutty and rich. It's perfect for an afternoon tea during the cooler days. 

Serves: 8–10


200 grams hazelnuts, roasted and skins rubbed off
200 grams butter, chopped
200 grams dark 70% cocoa chocolate, chopped
5 eggs, separated
200 grams caster sugar
finely grated zest 1 orange


Preheat the oven to 180ºC. Grease and fully line a 24 cm loose bottom cake tin with baking paper.

Chop the nuts finely but leave them with a little texture.

Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Set aside to cool.

Beat the egg yolks and sugar in a bowl until light and fluffy. Put the egg whites in another bowl and whisk to soft peaks. Using a large metal spoon fold the cooled chocolate, hazelnuts and orange zest into the egg yolks then fold in the egg whites.

Pour into the tin and bake for 30 minutes or until a crust forms and a skewer inserted into the centre of the cake comes out with moist crumbs attached, but not uncooked mixture.

Cool completely before removing the cake from the tin. Dust with icing sugar to serve.