Torta Gianduia
INGREDIENTS
9 eggs
340 g sugar
250 g icing chocolate
200 g baking chocolate
90 g flour
90 g potato flour125 g butter
100 g cream
50 g shelled hazelnuts
1 spoonful of apricot jelly
1 envelope of vanilla extract
1 finger of cognac
PREPARATION
Roast the hazelnuts in the oven on a tray for a few minutes until they take on a golden colour. Melt a spoonful of sugar in a pan and add the hazelnuts, covering them with caramel. Crush the resulting brittle in a mortar until pasty. With a whisk, beat the 6 yolks, 3 whole eggs, and the rest of the sugar in a bain-marie until the mixture is light and foamy, being careful not to overheat. Cool the mixture, stirring often. Put the brittle paste in a pan with 70 g of shaved baking chocolate, the butter, and the vanilla, mixing well in a bain-marie. Add the sifted flour and potato flour to the eggs, a little at a time, and then pour the hazelnut and chocolate mixture and mix well. Pour the batter into a 25 cm, buttered and floured cake pan and bake for about 45 minutes in a 190°C oven. The cake is cooked when tested with a toothpick and it comes out clean. Remove the cake from the oven and wait a few minutes before removing the pan. In a small saucepan, heat the baking chocolate and the cream together and put aside until cool: then whip the cream and chocolate until stiff. In another pan, melt the jelly with a spoonful of sugar. Melt the icing chocolate separately in a bain-marie. Cut the cake into two layers; sprinkle the first layer with cognac and cover with chocolate cream. Place the layers back together and sprinkle the second layer with cognac. Brush the cake with the apricot jelly and cover the cake with the melted icing. When it has set, decorate the surface with the rest of the chocolate-flavoured whipped cream.
The Torta Gianduia must be served cold.
Recipe from L'Italia del cioccolato,Touring Club Italiano
Photo courtesy of the Touring Club Italiano and La Madia Travel.
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