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chocolate hazelnut cake
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Chocolate Hazelnut Cake | Gianduja Cake

Love Nutella? This Hazelnut Cake is even better! Decadent Chocolate with ground Hazelnut meal comes together
Course Dessert
Cuisine Italian
Keyword Gianduja Cake, Hazelnut Cake
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 people
Author Niveditha

Equipment

  • An oven
  • An electric mixer
  • Mixing Bowls
  • Spatula

Ingredients

Instructions

  • Preheat oven to 180 C. Line a 9-inch round cake pan with parchment paper.

Dry Ingredients:

  • Toast the Hazelnuts in a pan at the lowest heat setting. Remove the pan from the heat once the hazelnuts are crisp.
  • Let it cool down. Transfer the hazelnuts to a food processor and grind to a coarse meal.
  • Add the salt, baking powder and baking soda to the Hazelnut meal. Give it a good mix.

The Eggs:

  • Separate the eggs, carefully.
  • Using an electric mixer, whisk the egg whites to a stiff peak.* Set it aside.
  • In another bowl, whisk the eggs along with the sugar until pale. Set it aside.

Wet Ingredients:

  • Chop the chocolate. Melt the chocolate and the butter in a bowl placed over a pan of boiling water.
  • Pour in the Kahlua and then tip the dry ingredient into the melted chocolate and butter.
  • Add this Hazelnut Mixture to the egg yolks. Gently mix it in with a spatula.
  • Then add a spoon of the egg whites to this and fold it in. Finally, add all of the egg whites and gently fold it in until completely incorporated.
  • Transfer the batter to the prepared pan. Bake for 30 minutes or until a toothpick comes out clean.
  • Leave the cake to cool down. Remove the cake from the pan once cooled.
  • Spread the Nutella on the top (and sides if you prefer). Scatter some Hazelnuts. Chill for 30 minutes and serve!

Notes

  • Eggs: Take care not to break the yolks while separating the eggs. Even a drop of yolks in the whites would prevent getting stiff peaks. Use a clean dry bowl to whisk the egg whites. Careful not to over whisk. 
  • Kahlua: If you prefer to avoid Kahlua, use equal measure of freshly brewed espresso or even filter coffee.
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