Jump to Recipe
Torta gianduia is Piedmont’s answer to flourless chocolate cake, built on the same gianduia paste that put Turin on the chocolate map. Toasted hazelnuts get ground fine and folded into melted dark chocolate and butter, so the crumb turns dense and fudgy instead of light and airy.
The story behind gianduia goes back to Napoleon’s continental blockade, when Turin’s chocolatiers stretched scarce cocoa with local hazelnuts. That blend became gianduia paste, and this cake is basically that paste baked into something you can slice.
I whip the egg whites separately and fold them in at the end. That’s the only thing keeping this cake from turning into a brownie. Bake it at 170 C / 340 F for 35 to 40 minutes, until the center is just set.
Pull it too early and the middle stays wet under the crust. Pull it too late and you lose the fudgy center that makes this cake worth making.
Why You’ll Love This Recipe
- Flourless crumb stays fudgy, not cakey or dry
- Uses a double boiler and a mixer, no special gear
- Keeps well for days, tastes better on day two
- Naturally gluten free thanks to ground hazelnuts instead of flour
Ingredient Notes
- hazelnuts: Buy raw hazelnuts and toast them yourself for the best flavor. Pre-toasted, skinned hazelnuts work too if you’re short on time.
- dark chocolate: Use 70% cocoa or higher so the cake doesn’t turn overly sweet once the sugar and glaze go in.
- unsalted butter: Cut into cubes so it melts evenly with the chocolate over the double boiler.
- eggs: Separate while cold, they split cleaner, then let both yolks and whites sit at room temperature before whipping.
- sugar: Splitting it between the yolks and the whites keeps the meringue stable and the batter evenly sweetened.
- hazelnut-chocolate spread: A jar of good hazelnut-chocolate spread works for the glaze, or make a quick ganache with more dark chocolate.
- salt: A small pinch sharpens the chocolate flavor, don’t skip it.
Torta Gianduia: Piedmont Chocolate Hazelnut Cake
Ingredients
Method
- Heat the oven to 170 C / 340 F. Butter a 20 cm / 8-inch springform pan and line the base with parchment.
- Toast the hazelnuts on a sheet pan for 8 to 10 minutes until fragrant, then rub in a clean towel to remove most of the skins. Let cool, then pulse in a food processor to a fine, sandy meal.
- Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from heat and cool slightly.
- Whisk the egg yolks with 100 g of the sugar until pale and thick, about 2 minutes. Stir in the melted chocolate mixture, then fold in the ground hazelnuts and salt.
- In a separate clean bowl, whip the egg whites to soft peaks, then add the remaining 50 g sugar and whip to stiff, glossy peaks.
- Fold a third of the whipped whites into the chocolate batter to loosen it, then fold in the rest gently in two batches until no white streaks remain.
- Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until the top is set and slightly cracked and a skewer inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then run a knife around the edge and release the springform. Cool completely on a rack before glazing.
- Melt the hazelnut-chocolate spread with the cream in a small saucepan over low heat until smooth. Pour over the cooled cake and tilt the pan to spread it evenly.
- Scatter the chopped toasted hazelnuts over the glaze before it sets. Slice and serve at room temperature.
Notes
- Rub warm hazelnuts in a towel to remove skins, some spots will remain.
- Use room-temperature eggs, they whip to greater volume than cold ones.
- Weigh the ground hazelnuts, volume measures vary too much for this batter.
- Glaze only once the cake is fully cooled, or it slides right off.
Tips for Success
- Toast the hazelnuts until the skins blister and the kitchen smells nutty, that’s when the oils release.
- Fold the egg whites in gently and in batches, overmixing knocks out the air that keeps the crumb light.
- Check the cake at 35 minutes, ovens vary and a few extra minutes can dry out the fudgy center.
- Cool the cake completely before glazing, a warm cake will melt the glaze straight off the top.
- Grind the hazelnuts fine but stop before they turn to paste, over-processing makes the batter greasy.
Variations
- Skip the glaze and dust with cocoa powder or powdered sugar for a simpler, less sweet finish.
- Add 1 tablespoon of dark rum or Frangelico to the batter for a boozy edge that pairs well with hazelnuts.
- Swap half the hazelnuts for toasted almonds if that’s what you have, the texture stays close but milder in flavor.
Storage and Reheating
Torta gianduia keeps at room temperature for 3 to 4 days, covered tightly so the glaze doesn’t dry out. Store it in an airtight container or under a cake dome.
For longer storage, refrigerate up to 7 days. The cold firms up the fudgy crumb, so let slices sit out for 20 to 30 minutes before serving.
You can freeze the unglazed cake wrapped tightly for up to 2 months. Thaw it overnight in the fridge and glaze fresh before serving, this cake doesn’t need reheating, it’s meant to be eaten at room temperature.
Serving Suggestions
Serve torta gianduia in thin slices with a small espresso or a glass of Moscato d’Asti, the cake is dense so a little goes a long way.
A spoonful of barely sweetened whipped cream or a scoop of vanilla gelato on the side cuts the richness without competing with the hazelnuts.
For a holiday table, dust the plate with cocoa powder and scatter a few whole toasted hazelnuts around the slice.
FAQ
Why is my torta gianduia gummy in the center?
This usually means the cake needed a few more minutes in the oven. The center should look set and slightly cracked, with a skewer coming out with a few moist crumbs, not wet batter. Check at 35 minutes and every few minutes after, since a flourless batter like this one is unforgiving if pulled too soon.
Can I use a jar of Nutella instead of making gianduia paste for the glaze?
Yes, a hazelnut-chocolate spread works fine for the glaze. Melt it gently with the cream over low heat until smooth, the same way you would with gianduia paste. The flavor turns slightly sweeter than a from-scratch ganache, but it saves time and tastes close enough that most people won’t notice.
Can I make torta gianduia a day ahead?
Yes, torta gianduia actually tastes better a day after baking. Cover it tightly and keep it at room temperature for up to 3 to 4 days, or refrigerate up to a week for longer storage. Glaze it the day you plan to serve so the topping stays glossy instead of setting firm.
What goes well with torta gianduia besides coffee?
A glass of Moscato d’Asti or a small pour of Frangelico works well since both echo the hazelnut notes in the cake. Lightly whipped cream or a scoop of vanilla gelato on the side cuts the richness, since the cake itself is dense and best served in thin slices.
Is torta gianduia gluten free?
Yes, this version is naturally gluten free because ground hazelnuts replace wheat flour entirely. Double check your chocolate and hazelnut-chocolate spread are labeled gluten free if you’re baking for someone with celiac disease, since some brands process on shared lines.
What’s the difference between torta gianduia and a regular flourless chocolate cake?
Torta gianduia gets its flavor and structure from ground toasted hazelnuts, not just chocolate and eggs. It traces back to gianduia paste, the hazelnut-chocolate blend Turin chocolatiers invented when cocoa was scarce. A plain flourless chocolate cake leans on chocolate alone, so it tastes darker and less nutty than this one.