TORTA ALLA GIANDUIA (CHOCOLATE HAZELNUT CAKE) RECIPE ...
This is from Nigella Lawson's book, How to be a Domestic Goddess. It's quite easy to make, yet looks drop-dead impressive. Definately a cake that will cheer the soul of any adult. I used my KitchenAide mixer, so if you aren't using one, your prep time may be a bit longer.
Total Time 2 hours 10 minutes
Prep Time 1 hours 30 minutes
Cook Time 40 minutes
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350-degrees.
- Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
- In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
- In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
- Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
- Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
- Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
- Transfer to a plate and let cool.
- This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).
- In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.
- Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
- Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
- Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
- If you have used Frangelico, put shot glasses on the table and serve it with the cake.
Nutrition Facts : Calories 593.7, FatContent 46.8, SaturatedFatContent 26.8, CholesterolContent 190.4, SodiumContent 100.2, CarbohydrateContent 34.7, FiberContent 4.5, SugarContent 27.8, ProteinContent 10.6
CHOCOLATE GIANDUIA MARTINI RECIPE - FOOD.COM
A nice twist on the typical chocolate martini. This drink replaces the chocolate liqueur which is normally an ingredient in chocolate martinis with gianduia liqueur. The gianduia liqueur I used was imported from Italy and it contains chocolate and hazelnut flavoring, cream, and grappa. Also, you may want to keep the vodka in the fridge or freezer to ensure an ideal temperature.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Fill cocktail shaker with ice.
- Pour ingredients into the cocktail shaker and shake it up.
- Strain mix into cold martini glasses.
Nutrition Facts : Calories 96.3, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.4, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
More about "gianduia chocolate recipes"
GIANDUJA CHOCOLATE CHEESECAKE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.2
Total Time 2 hours 45 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 452.5 calories per serving
- Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.
TUSCANY ZUCCOTTO WITH GIANDUIA | CHOCOLATE RECIPES BY CAFFAREL
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.
GIANDUJA CHOCOLATE CHEESECAKE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.2
Total Time 2 hours 45 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 452.5 calories per serving
- Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.
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