Italian

Chocolate and Roasted Hazelnut Cake - Torta Gianduja is for Dessert.

Chocolate and Roasted Hazelnut Cake - Torta Gianduja takes several minutes to prepare.

Chocolate and Roasted Hazelnut Cake - Torta Gianduja takes several minutes to cook.

Chocolate and Roasted Hazelnut Cake - Torta Gianduja makes 10 servings.

The ingredients for Chocolate and Roasted Hazelnut Cake - Torta Gianduja are:

200g hazelnuts, roasted & skins rubbed off
200g butter, chopped
200g dark 70% cocoa chocolate, chopped
5 eggs, separated
200g caster sugar
Finely grated zest of 1 orange

Here is how you make Chocolate and Roasted Hazelnut Cake - Torta Gianduja:

Prehat the oven to 180C. Grease and fully line a 24cm loose bottom cake tin with baking paper.Chop the nuts finely but leave them with a little texture.Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Set aside to cool.Beat the eggs yolks and sugar in a bowl until ight and fluffy. put the egg whites in another bowl and whisk to soft peaks. Using a large metal spoon fold the cooled chocolate, hazelnuts and orange zest into the egg yolks then fold in the egg whites.Pour into the tin and bake for 30 minutes or until a crust forms and a skewer inserted into the centre of the cake comes out with moist crumbs attached but not uncooked mixture.Cool completely before removing from the tin. Dust with icing sugar to serve.Number of Servings: 10Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Chocolate and Roasted Hazelnut Cake - Torta Gianduja is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 439.6

• Total Fat: 32.4 g
• Cholesterol: 93.5 mg
• Sodium: 137.9 mg
• Total Carbs: 36.6 g
• Dietary Fiber: 3.1 g
• Protein: 6.9 g

Chocolate and Roasted Hazelnut Cake - Torta Gianduja is Italian cuisine.