Prepare to be transported to the luxurious world of Italian desserts with this decadent Gianduja Chocolate Hazelnut Cake that will make your taste buds dance with pure delight! Imagine a rich, velvety chocolate cake infused with the nutty essence of hazelnuts, melting in your mouth with every single bite. This isn't just a cake - it's a culinary masterpiece that combines the finest Italian chocolate-making traditions with an irresistible texture that will leave your guests begging for the recipe.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup hazelnut flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1/2 cup cocoa powder
- 1 cup gianduja chocolate, melted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, sift together the hazelnut flour, all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Melt the gianduja chocolate using a double boiler or in short microwave bursts, stirring until smooth and glossy.
- Gently fold the melted gianduja chocolate into the butter mixture until fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with additional melted gianduja chocolate before serving.
Tips
- Use high-quality gianduja chocolate for the most authentic and rich flavor profile.
- Ensure all ingredients are at room temperature before mixing to create a smoother batter.
- When melting the chocolate, use low heat and stir constantly to prevent burning.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender.
- Use a toothpick or cake tester to check doneness, looking for a few moist crumbs.
- Allow the cake to cool completely before adding any additional toppings or decorations.
- For an extra luxurious touch, serve with a dollop of whipped cream or a scoop of vanilla gelato.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 10g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 110mg
