Flourless chocolate hazelnut cake – this Italian cake originates in Piedmont, a region in North-Western Italy known for its hazelnuts. This gluten-free cake is a chocolate lovers dream dessert!
Christmas is now less than two weeks away and if you’re anything like me and want to be organised regarding food this cake will be perfect for an alternative pudding this Christmas Day.
As much as Christmas is one of my favourite times of the year, I’m not the greatest fan of traditional Christmas food. I don’t have the typical Christmas roast dinner as I’m vegetarian and because I’ve never enjoyed mince pies, Christmas cake or pudding that means Christmas Day dessert is usually a creation involving chocolate in some form or another.
Some years we have a yule log, however this year we fancied a change and decided on this classic Piedmontese cake, Torta alla Gianduia.
This torte is simply divine and it has an incredible soft, truffle cake texture that’s simply too hard to resist.
Because this cake is flourless that means it’s suitable for anyone following a gluten-free diet. I was a bit skeptical making this cake, it was one of the first times I’d baked a flourless cake but I was extremely happy with how it turned out! My sister who usually dislikes gluten-free bakes even said this was the only gluten-free cake she has ever liked.
The texture is mousse-like and beautifully light and fluffy – it really does melt-in-your-mouth. You’ll have the urge to eat slice after slice of this cake just like I did!
You know this cake is good because it rivals my favourite chocolate fudge cake. I used Nigella Lawson’s recipe from How To Be A Domestic Goddess, but I used the dark chocolate ganache recipe from SWEET by Yotam Ottolenghi and Helen Goh. The ganache is rich, glossy, silky and has all the qualities a good chocolate ganache should have.
This cake is made differently to the usual cake recipes I make and I love that I’ve discovered a brilliant gluten-free chocolate dessert. I know this cake will most definitely be appearing on our table on Christmas Day or Boxing Day, but I also know it’ll be a year-round favourite for parties and other celebrations.
Serve this showstopper cake with pouring/whipped cream or ice cream. I always serve chocolate bakes with fresh raspberries, but you can also eat it with different berries on the side. If you want you can garnish the top of the cake with extra hazelnuts, chopped or whole.
Torta alla Gianduia is a big hit with my taste testers and I’m sure it will be with yours too! If you adore the combination of chocolate and hazelnuts, then this is the cake recipe for you.
Flourless Chocolate Hazelnut Cake:
6 large free-range eggs (whites and yolks separated), at room temperature
Small pinch of salt
125g butter (salted or unsalted)
400g chocolate hazelnut spread
1 tablespoon frangelico, rum or water
100g ground hazelnuts (can be substituted with ground almonds)
100g dark chocolate, melted and cooled slightly
Dark Chocolate Ganache:
200g dark chocolate, chopped into 2cm pieces
200ml double cream
1 tablespoon golden syrup
1 tablespoon butter (salted or unsalted)
- To make the cake: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 23cm / 9-inch springform cake tin with parchment paper and grease well with extra butter. Set aside.
- In a large mixing bowl, whisk the egg whites and a pinch of salt until stiff but not dry. In another bowl, beat together the softened butter, chocolate hazelnut spread and the frangelico, rum or water (just a tablespoon of whatever one you’re using) – I used water for a non alcoholic version.
- Now mix in the ground hazelnuts and the egg yolks. Fold in the melted chocolate, then lighten the mixture with a large dollop of egg white – at this point you can beat the mixture as vigorously as you like. Gently fold in the remaining egg white a third at a time, continuing to fold until no egg white is visible in the cake mixture.
- Carefully transport the cake mixture into the cake tin, bake for 40 minutes or until the cake is beginning to come away from the sides and a cake tester when inserted into the centre of the cake comes out completely clean without any uncooked batter attached. Leave the cake to cool in the tin completely.
- To make the ganache: Place the chopped chocolate in a medium mixing bowl. Heat the cream and golden syrup in a small saucepan until bubbles just begin to appear on the surface and just before it starts to come up to the boil. Pour the hot cream over the chocolate and stir with a spatula or wooden spoon until mostly melted. Now add the butter and continue to stir until smooth. Directly place a piece of clingfilm on the top of the ganache and leave it at room temperature for about two hours until spreadable.
- Decorate the cake by covering the top and sides with the ganache. Decorate the cake with chopped, toasted hazelnuts and serve. Keep the cake stored in an airtight container for up to 3 days.
Keep up to date with me on:
Like my Facebook page here
14 thoughts on “Chocolate Hazelnut Cake (Torta alla Gianduia)”
It definitely is a showstopper Jess. I’ve made a few gluten free chocolate cakes too, but this one appears so light, airy and fluffy, I just have to try it. I love hazelnuts, so that’s got to be a treat for the taste buds too. It’s just lovely.
Thanks Loretta! I was really surprised by this recipe, it was the first gluten-free cake I’ve baked and thoroughly enjoyed! The hazelnut flavour combined with the chocolate was delicious. I hope you do give it a try!
This looks like a wonderful addition to our Christmas Eve menu…especially for our gluten free guests. Are you able to turn the cake onto a dish after cooling on a rack, or do you need to chill it to give it more stability? I guess my question is: how fragile is it? Thanks! And happy holidays!
Hi Mary – thank you stopping by my blog! I’m really happy that you’re planning to bake this cake for your Christmas Eve meal. This cake is quite fragile like most freshly baked cakes, so first it’s important to use a springform cake tin (this is a cake tin with a removable base). Secondly, you’ll need to allow the cake to cool completely in the cake tin, then once it has cooled very carefully remove it from the cake tin. Now I usually tip the cake as carefully as I can on my hand, so the baking/parchment paper is on top, slowly peel the cake off the paper and then you can place the cake (base side down) straight on your chosen serving plate or cake stand and decorate it on there.
If you do have any mishaps and the cake does crack, then you can easily cover this up with the ganache.
I’d love to hear back with how you got on!
First, thank you for your detailed response to an earlier question. Someone used the term “show stopper” in a previous post—best description! Total success. Thanks for sharing!
I’m so happy you enjoyed the cake, Mary!
Hi Jess. I’m going to make a chocolate cake tomorrow and I’m torn between this one and your Ottolenghi chocolate fudge cake . If you had to choose one which would be your favourite?
Hi Melissa – thanks for stopping by my blog! I love both recipes for different reasons, but Ottolenghi’s chocolate cake is fab and steals my heart every time I bake it. Hope you enjoy and get to try both recipes! 🙂
Look a wonderful recipe,thank you.Can this cake be frozen without the ganache?.
Hi Mary – yes, this cake can be frozen for up to 3 months without the ganache topping. Once ready to serve, defrost at room temperature overnight then decorate with the ganache. Enjoy the recipe!
I chose your recipe as it sounded and presented absolutely divine. I have never made a torte before and I was a little apprehensive. Your recipe was so clear and it was a lot of fun to make. I am really happy with results. I decorated mine with blueberries/strawberries and choc coated hazelnuts.
Hi Ann-Maree – thank you so much for your lovely comment. It’s made my day 🙂 I’m really happy to hear you enjoyed the recipe, your decoration sounds divine! x
We have just returned from the dinner party where I presented your beautiful torte recipe. It was such a hit. 😊❤