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Gianduia Cake
How to Make a Gianduia Hazelnuts Chocolate Cake
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Remove the cake from the refrigerator, cover it with the glaze, and spread it uniformly with a spatula. Put the cake back in the refrigerator for 15 – 20 minutes to allow the glaze to cool. Keep in the refrigerator until serving time. Decorate the sides with crushed hazelnuts.
for the chocolate sponge cake
1½ cups (180 gr) hazelnuts
7 oz (200 gr) semi-sweet chocolate, finely diced
4 + 4 oz (115 + 115 gr) sugar
1 + 6 oz (30 + 170 gr) butter, at room temperature
8 eggs, separated
¾ cup (110 gr) flour

for the chocolate filling
1 cup (250 cc) heavy cream
12 oz (340 gr) semi–sweet chocolate, diced
2 oz (60 gr) butter, at room temperature

for the finishing and the glaze
¼ cup (60 cc) rum or brandy
¾ cup (180 cc) heavy cream
6 oz (180 gr ) semi–sweet chocolate, diced
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Preheat oven to 350 F (175 C). Take a 10 inch-diameter  (25 cm) oven pan with removable ring. Line it with parchment paper.
Sprinkle it with cocoa powder.
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Place the hazelnuts in an oven pan and roast them for 10 – 15 minutes, until they begin losing their skin. Remove the skins by placing the nuts in a kitchen cloth and rubbing the pieces together.
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Place the chocolate in a small saucepan and melt it at bain-marie on a larger container filled with boiling water, stirring frequently.
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Put the hazelnuts in a food processor with 4 oz (115 gr) of the sugar. Run the blade until the nuts are reduced to a very fine powder.
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Remove the mixture from the food processor and transfer it to a small bowl. Work into it the butter with your hands for about 2 – 3 minutes to soften it.
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Combine the hazelnuts, the softened butter, and the melted chocolate, and mix it thoroughly until smooth.
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Combine the egg yolks one at a time with the hazelnut-chocolate mixture, reserving the egg whites.
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Sift in the flour, mixing continuously.
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Beat the egg whites. When they are half beaten . . .
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. . . add the remaining 4 oz (115 gr) of sugar . . .
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. . . and beat the mixture until peaks are formed.
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Combine the egg whites to the hazelnut-chocolate mixture in several times, stirring gently with a top–to–bottom motion.
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Pour the mixture in the oven pan . . .
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. . . level with a spatula and bake it for approximately 30–40 minutes.
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Remove from the oven and let the cake cool at room temperature
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Put the cream in a saucepan and turn the heat to medium. Remove the pan from the heat immediately before the cream starts boiling.
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Add the diced chocolate, and stir until dissolved.
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In a small bowl, using a spatula or a fork, beat the butter until soft.
Stir the butter into the cream and let it cool at room temperature for about 2 hours.
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Remove the cake from the pan and turn it upside down, so that the bottom smooth face is now the top. Don’t forget to peel the paper off.
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Cut the cake into 2 layers. Use toothpicks as a guide.
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Brush the bottom layer with the rum, and spread half of the filling over it.
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Place  the other layer on top . . .
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. . . brush it with rum. . .
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. . . and spread the rest of the filling on the top and sides of the cake. Place the cake in the refrigerator.
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Put the cream in a saucepan and turn the heat to medium. Remove from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved.
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Whisk and beat the glaze until it is very light and soft.
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Gianduia is a sweet chocolate containing hazelnut, invented in Turin by Caffarel in 1852. It takes its name from a marionette character who represents Piedmont, the Italian region where Gianduia chocolate was invented. Gianduiotti by Caffarell and Nutella by Ferrero are two related industrial products.

The Gianduia Cake is a very elaborate preparation, but the final result is delicious and definitely worth the effort.

Desserts >> Gianduia Cake