Gianduia cake

Ingredients per 8 persons

dark chocolate, 5,3 oz
vanilla essence, 1 tbsp
rum or brandy, 2 tbsp
finely ground hazelnuts, 3,8 oz
butter, 1 stick 2 tbsp
eggs, 4
sugar, 4/5 cup
self raising flour, 1 cup

For the chocolate ganache:
icing sugar, 2 tbsp
blanched toasted hazelnuts, 1,7 oz
cocoa powder to sprinkle
dark chocolate, 5,3 oz
fresh double cream, 3/5 cup

Procedure

Cut the chocolate into small pieces and place them in a ceramic bowl. Melt over a pot of simmering water. After that, add the melted butter, the sugar, the vanilla essence and liquor. Stir then add the hazelnut flour, the flour, the egg yolks and mix all very well. Whip the egg whites to a very firm consistency and gently incorporate them to the mixture. Don’t worry if the mixture is a bit thin. Pour it in a well greased baking pan. Cook at 160° C for about 45 mins, so check using by a toothpick if the cake is cooked and if it is still wet inside leave it for a little longer. Take the cake out of the oven and let it cool down before removing it from the baking pan. Make the chocolate ganache by melting the chocolate over a pot of simmering water adding then the cream and the icing sugar. After then pour it on the cake. Decorate with the whole hazelnuts and with a drizzle of cocoa powder.

Thanks to:My Little Italian Kitchen

ALIDA ZAMPARINI – MY LITTLE ITALIAN KITCHEN My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals. My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe. I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

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