GIANDUIA CAKE RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

GIANDUJA MOUSSE CAKE | BETTER HOMES & GARDENS



Gianduja Mousse Cake | Better Homes & Gardens image

This delicious chocolate mousse cake recipe is so good, you'll have trouble stopping at one slice. Add a mound of whipped cream and a sprinkle of cocoa powder on top to make this rich chocolate dessert even more stunning.

Provided by Better Homes & Gardens

Prep Time 45 minutes

Number Of Ingredients 13

Butter
½ cup finely crushed vanilla wafers
½ cup finely chopped hazelnuts (filberts)
2 tablespoons butter, melted
Hazelnut Butter
8 ounces bittersweet chocolate, chopped
8 ounces milk chocolate, chopped
1 cup chocolate-hazelnut spread
6 eggs
½ cup sugar
1 cup whipping cream
Unsweetened cocoa powder (optional)
Whipped cream (optional)

Steps:

TORTA GIANDUIA: THE RECIPE FOR THE TYPICAL PIEDMONTESE ...



Torta Gianduia: the recipe for the typical Piedmontese ... image

Torta gianduia is a typical dessert of Piedmontese patisserie, a delicious and simple cake to prepare, perfect for chocolate and hazelnut lovers. This gluten-free recipe has a soft heart made with a chocolate sponge cake, a delicate icing on top and it's rich of crunchy hazelnuts. What are you waiting for?

Provided by Cookist

Total Time 1 hours minutes

Yield 6

Number Of Ingredients 10

More about "gianduia cake recipe recipes"

TORTA GIANDUIA: THE RECIPE FOR THE TYPICAL PIEDMONTESE ...
torta gianduia: the recipe for the typical piedmontese ... image
Torta gianduia is a typical dessert of Piedmontese patisserie, a delicious and simple cake to prepare, perfect for chocolate and hazelnut lovers. This gluten-free recipe has a soft heart made with a chocolate sponge cake, a delicate icing on top and it's rich of crunchy hazelnuts. What are you waiting for?
From cookist.com
Total Time 1 hours minutes
See details


GIANDUIA BUTTONS RECIPE | MYRECIPES
Notes: To brown butter, place in an 8- to 10-inch frying pan over medium heat and cook until lightly browned, 5 to 10 minutes. Pour into a bowl; let cool to room temperature. To toast hazelnuts, place in a baking pan and bake in a 350° oven until golden under skins, 10 to 12 minutes. Pour nuts onto a towel and rub to remove loose skins, then lift nuts from towel (discard skins). When cool, whirl in a food processor until coarsely ground. Store cookies airtight for up to 3 days.
From myrecipes.com
Reviews 5
Calories 20 calories per serving
  • Note: Nutritional analysis is per cookie.
See details


TUSCANY ZUCCOTTO WITH GIANDUIA | CHOCOLATE RECIPES BY CAFFAREL
tuscany zuccotto with gianduia | chocolate recipes by caffarel image
A yummy recice for Tuscany Zuccotto with Gianduia. Create great Desserts with Caffarel Chocolate!
From caffarel.com
  • OR THE SPONGE CAKE:

    • Start with the preparation of the sponge cake by dividing the yolks from the whites and put the latter in a large bowl.
    • Whisk at medium speed with an electric mixer. When they start to turn white, add 1/3 of the sugar and continue whipping; after 2-3 minutes add another third of sugar and after another 2-3 minutes the last third.
    • Still beating, add the egg yolks one at a time and beat again for 5 minutes.
    • NB In total, you will have to mix for at least 20 minutes: this time will be used to fill the mixture with air bubbles that will replace the action of the yeast, which is missing in this recipe.
    • Add the internal seeds of a vanilla bean and a pinch of salt; finally sift the flour with the starch inside the mixture. Gently mix with a spatula or a wooden spoon: mix from the bottom up, being careful not to dismantle the mixture.
    • Grease and flour a 17 cm x 24 cm rectangular pan (or grease and line with parchment paper) and pour the mixture into it.
    • Bake the sponge cake in a preheated static oven at 180 ° for about 40 minutes; if using a convection oven, at 160 ° for about 30-35 minutes. The surface must become golden, if it tends to darken, cover the pan with aluminum foil.
    • Before removing from the oven, do the toothpick test *; then let it cool down.
    • Once cold, remove the sponge cake from the mold and let it cool on a wire rack.

    FOR THE RICOTTA CREAM:

    • This cream, as simple as it is delicious, will serve as the basis for the various layers of the zuccotto and for the final decoration.
    • Put the ricotta in a narrow-mesh strainer placed over a bowl and let it drain and lose the excess whey for at least an hour in the refrigerator. Better, if possible, the evening before use.
    • Put the drained ricotta into a cutter (food processor fitted with blades) together with the sugar and vanilla. Blend until a smooth, thick and velvety cream is obtained

    FOR THE WHITE RICOTTA CREAM:

    • Put 850 g of ricotta cream in a bowl and mix in the gianduia chocolate and candied orange cut into small pieces.
    • Mix well and set aside in the refrigerator.

    FOR THE GIANDUIA RICOTTA CREAM:

    • Heat the cream and pour over the chopped gianduia chocolate; mix to dissolve it completely.
    • Let it cool and add it all to 300 g of ricotta cream. Blend with an immersion blender to make the cream homogeneous and set it aside in the refrigerator.

    FOR ASSEMBLY:

    • Take a hemisphere mold or a bowl with a capacity of 2 liters, line it with food film making it protrude by a few cm (the extra cm will be needed to grab the film and then extract the zuccotto from the mold).
    • Cut the sponge cake into 2 cm thick slices, carefully remove the dark edges and line the mold with the slices until it is completely covered without leaving holes. With a small knife, even the edges by cutting the sponge cake perpendicularly.
    • Pour the Alchermes into a small bowl and with the help of a brush, soak the inside of the sponge cake without letting it penetrate more than half of the sponge cake itself.
    • Take the white ricotta cream and cover the sponge cake, leave a basin in the center; to obtain a more precise hemisphere, cover a small bowl with cling film exactly as it was done previously. Gently press on the ricotta cream, remove the bowl and put the zuccotto in the freezer to harden for half an hour.
    • After the indicated time, remove the zuccotto and fill the bowl with the gianduia ricotta cream and place the candied cherries here and there in a harmonious way. Brush the remaining strips of sponge cake with Alchermes (on one side only) and then close the zuccotto by placing the strips with the red part inwards.
    • Press the sponge cake down very gently to settle all the ingredients and then seal the zuccotto mold with plastic wrap.
    • Put the zuccotto in the freezer for 3-4 hours or overnight and then take it out a couple of hours before serving.

    FOR DECORATION:

    • The next day, gently unmold the zuccotto, place on a serving dish, sprinkle with plenty of sifted unsweetened cocoa powder to cover the entire surface.
    • Put the remaining ricotta cream in a pastry bag equipped with a star-shaped nozzle and squeeze the tufts on the base of the zuccotto. On the tufts, alternating them, lay a gianduia chocolate lady and a candied cherry.
    • Your zuccotto is ready to be tasted in all its goodness!

    NOTE:

    ** Before taking the cake out of the oven, check the cooking with the toothpick test: insert a thin toothpick in the center of the cake in two / three points and if, extracting it, it remains dry, it means that the cake is perfectly cooked. If not, continue cooking for another 5 minutes, then repeat the test.

See details


GIANDUIA TORTE WITH CHOCOLATE GLAZE RECIPE - COOKEATSHARE
From m.cookeatshare.com
Reviews 1
Calories 314 per serving
  • Preheat oven to 350 degrees. Butter 8-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Butter parchment. Wrap outside of pan with foil. Finely grind hazelnuts in processor. Stir chocolate and butter in heavy medium saucepan over low heat till smooth. Cold chocolate mix to room temperature. Using electric mixer, beat yolks and sugar in large bowl till thick and pale yellow, about 5 min. Mix in cooled chocolate mix, then hazelnuts. Transfer batter to prepared pan. Smooth top. Bake till cake is set and appears dry but tester comes out with very moist crumbs attached, about 45 min. Transfer to rack. Lightly press down any raised edges of cake. Cold completely. Run small knife around sides of pan to loosen cake. Remove pan sides. Invert cake onto platter. Remove pan bottom. Peel off parchment. Slide waxed paper strips under cake to protect platter. Using icing spatula, spread thin coating of Chocolate Glaze over top and sides of cake. Rewarm remaining glaze over low heat if necessary. Pour glaze in pool over center of cake; spread over top and sides. Remove waxed paper strips. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let stand 1 hour at room temperature before serving.) This recipe yields 12 servings. Comments: The Italian combination of chocolate and hazelnuts, called gianduia, is used here in a sumptuous, dense cake. The torte's lustrous chocolate glaze makes this a perfect dessert for holiday entertaining.
See details


GIANDUIA MOUSSE CAKE RECIPE | EPICURIOUS
From epicurious.com
See details


TORTA ALLA GIANDUIA (NUTELLA CAKE) RECIPE | EAT YOUR BOOKS
This is an AMAZING cake! Beautiful flavor for minimal effort. I toast the hazelnuts, and then whack with a marble rolling pin to split. The full halves I pull out to put on the top of the cake; the ...
From eatyourbooks.com
See details


GIANDUIA RECIPE | CANAL HOUSE | FOOD NETWORK
Jun 28, 2019 · Directions Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast... Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste. Once the chocolate is completely melted, remove it from the heat and whisk in ...
From foodnetwork.com
See details


CHOCOLATE HAZELNUT CAKE (TORTA ALLA GIANDUIA) – WHAT ...
From whatjessicabakednext.com
See details


RECIPE: GIANDUIA BROWNIE CAKE - FOODWINE
Pour the batter into the prepared pan. Bake for 35 to 40 minutes, until a cake tester or toothpick inserted in the center comes out slightly moist. Remove the pan from the oven and cool completely on a rack. Place a 9-inch cardboard cake round or a serving plate over the top of the cake pan. Invert the cake pan and pull it away from the cake.
From foodwine.com
See details


TORTA ALLA GIANDUIA (CHOCOLATE HAZELNUT CAKE) RECIPES
Torta Alla Gianduia (Chocolate Hazelnut Cake) - More like this Ingredients (11) : 6 large eggs 1 pinch salt 1/2 cup soft unsalted butter 14 ounces nutella (chocolate hazelnut spread) 1 tablespoon Frangelico or...
From familyoven.com
See details


TORTA GIANDUIA (CHOCOLATE HAZELNUT CAKE) | G-FREE FOODIE
May 09, 2018 · Instructions. Preheat the oven to 350 degrees F (175C). Fit the bottom of a 9-inch (23 cm) springform pan with a round of parchment paper, then butter the pan and dust with sugar and set aside. Melt the chocolate in a double boiler or gently in the microwave, 15 seconds at a time.
From gfreefoodie.com
See details


GIANDUJA LINDT LINDOR CHOCOLATE CAKE RECIPE ...
Dec 08, 2021 · Position a rack in the centre of your oven and preheat to 350 F. Grease a square baking pan with nonstick spray. Line with parchment paper. In a large bowl, whisk the sugar and egg until pale and foamy, 1 minute. Add 1/2 cup of the chocolate hazelnut Nutella, oil, milk, vanilla and salt.
From dobbernationloves.com
See details


TORTA GIANDUIA (HAZELNUT AND DARK CHOCOLATE FLOURLESS CAKE ...
Jun 12, 2011 · 1. Heat your oven to 160 C (340 F) 2. Melt the butter with the chocolate in a double boiler. 3. Pour the hot water into a bowl with the cocoa powder and whisk until there are no lumps. Add the vanilla and the Frangelico (or rum). Add the cocoa mixture to the buttery melted chocolate and stir to combine. 4.
From silviascucina.net
See details


TORTA GIANDUIA (HAZELNUT CHOCOLATE LAYER CAKE) IS AN ...
Torta gianduia is my husband's favourite cake and originates from his home region of Piemonte. The cake is utterly addictive and we have to fight my sons off devouring the whole thing. It is a fantastic recipe for any occasion and is perfect for entertaining guests.
From livingalifeincolour.com
See details


RECIPE: GIANDUIA BROWNIE CAKE - FOODWINE
Pour the batter into the prepared pan. Bake for 35 to 40 minutes, until a cake tester or toothpick inserted in the center comes out slightly moist. Remove the pan from the oven and cool completely on a rack. Place a 9-inch cardboard cake round or a serving plate over the top of the cake pan. Invert the cake pan and pull it away from the cake.
From foodwine.com
See details


GIANDUIA TORTE WITH CHOCOLATE GLAZE RECIPE | EPICURIOUS
Aug 20, 2004 · Bake until cake is set and appears dry but tester comes out with very moist crumbs attached, about 45 minutes. Transfer to rack. Lightly press down any raised edges of cake.
From epicurious.com
See details


TORTA ALLA GIANDUIA CHOCOLATE HAZELNUT CAKE RECIPES
Steps: Preheat oven to 275°F. In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color.
From tfrecipes.com
See details


TORTA ALLA GIANDUIA (CHOCOLATE HAZELNUT CAKE) RECIPES
Torta Alla Gianduia (Chocolate Hazelnut Cake) recipes Results: 1 - 10 of 33218 ... Videos (45) save recipe. Torta Alla Gianduia (Chocolate Hazelnut Cake) - More like this. Ingredients (11) : 6 large eggs 1 pinch salt 1/2 cup soft unsalted butter 14 ounces ... 1 cup nutella 1 extra-large egg 1 cup self-rising cake flour, plus additional for ...
From familyoven.com
See details


GIANDUJA (ITALIAN CHOCOLATE ... - INTERNATIONAL RECIPES
Jun 22, 2015 · Gianduja is an Italian Chocolate Hazelnut Spread that was the precursor to Nutella (originally called Pasta Gianduja). It was created in Turin, Italy in the mid-1800s as a way to extend the amount of chocolate available while the country had a shortage during the British blockade. In Italy, you can find Gianduja as a spread or a sliceable solid.
From tarasmulticulturaltable.com
See details


GIANDUJA CHOCOLATE LOAF CAKE - ILLUSTRATED RECIPE ...
Mar 09, 2015 · 1. Before starting this Gianduja Chocolate Loaf Cake recipe, grease the cake tins with an oil spray. 2. Place the raw almond paste in the stand mixer bowl, cutting into small chunks. 3. Add 70 grams of castor sugar. 4.
From meilleurduchef.com
See details