Divine Gianduia Delight (Chocolate Hazelnut Extravaganza)
Indulge in the rich flavors of our Divine Gianduia Delight, a luxurious chocolate hazelnut cake that will transport you to dessert heaven. Inspired by Nigella Lawson's beloved recipe from 'How to be a Domestic Goddess', this cake is surprisingly easy to prepare yet boasts an impressive appearance that will wow your guests. The harmonious blend of Nutella and ground hazelnuts creates a dense and moist texture that melts in your mouth, while a heavenly bittersweet chocolate icing crowns this masterpiece. Perfect for gatherings or a special treat, this cake is sure to please the palate of any chocolate lover. With a delightful hint of rum or water, it adds that extra layer of flavor. Optional Frangelico shots on the side elevate the experience, making it an adults-only indulgence. Get your KitchenAid mixer ready and let’s embark on this delightful baking journey!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
large eggs
6 (separated)
salt
1 pinch
soft unsalted butter
1/2 cup
Nutella (chocolate hazelnut spread)
14 ounces
rum or water
1 tablespoon
ground hazelnuts
1/2 cup (scant)
bittersweet chocolate
4 ounces (melted)
hazelnuts
4 ounces (whole)
heavy cream
1/2 cup
rum or water
1 tablespoon
bittersweet chocolate
4 ounces (chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
2
In a large mixing bowl, whisk the egg whites and a pinch of salt until stiff peaks form, ensuring they remain glossy and smooth.
3
In another mixing bowl, use a mixer to cream together the soft unsalted butter and Nutella until light and fluffy. Gradually add the rum (or water), egg yolks, and ground hazelnuts, mixing thoroughly.
4
Carefully fold in the cooled, melted bittersweet chocolate until well incorporated.
5
Take a dollop of the whipped egg whites and gently stir it into the Nutella mixture to lighten it. Then, fold in the remaining egg whites, a third at a time, being careful not to deflate the batter.
6
Pour the cake batter into the prepared springform pan and spread it evenly. Bake for approximately 40 minutes, or until the edges are just beginning to pull away from the sides of the pan.
7
Allow the cake to cool in the pan on a wire rack for about 10 minutes before unmolding. Let it cool completely before adding the ganache.
8
To prepare the ganache, toast the hazelnuts in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning. Transfer to a plate and let cool completely.
9
In a heavy-bottomed saucepan, combine heavy cream, rum (or water), and chopped bittersweet chocolate. Heat gently, stirring until the chocolate is melted and the mixture is smooth.
10
Remove the ganache from heat and whisk until it reaches a pourable consistency, then pour it over the top of the cooled cake, allowing it to gently drip down the sides.
11
Decorate the top of the cake generously with the cooled toasted hazelnuts.
12
For an extra treat, serve with a shot of Frangelico on the side, inviting guests to indulge to their heart's content.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Divine Gianduia Delight?
It is a luxurious chocolate hazelnut cake inspired by Nigella Lawson's recipes, featuring a dense and moist texture.
Who is the inspiration for this recipe?
The recipe is inspired by Nigella Lawson's book 'How to be a Domestic Goddess'.
Is this cake difficult to make?
No, the cake is surprisingly easy to prepare even though it has an impressive and professional appearance.
What are the primary flavors in this cake?
The cake features a harmonious blend of Nutella, ground hazelnuts, and bittersweet chocolate.
What is the texture of the Divine Gianduia Delight?
The texture is dense and moist, designed to melt in your mouth.
What size pan should I use?
You should use a 9-inch springform pan for this recipe.
How do I prepare the baking pan?
Grease the pan and line the bottom with parchment paper to ensure the cake doesn't stick.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How should I whisk the egg whites?
Whisk the egg whites with a pinch of salt until they form stiff, glossy peaks.
What is the first step in mixing the batter?
Cream together the soft unsalted butter and Nutella until the mixture is light and fluffy.
Can I use water instead of rum?
Yes, rum can be replaced with an equal amount of water in both the batter and the ganache.
When do I add the ground hazelnuts?
Gradually add the ground hazelnuts to the butter and Nutella mixture along with the rum and egg yolks.
How is the chocolate incorporated into the cake batter?
Fold in the cooled, melted bittersweet chocolate after mixing the hazelnut and butter base.
What is the proper way to add egg whites to the Nutella mixture?
Stir in a small dollop first to lighten the mix, then gently fold in the remaining whites a third at a time.
Why must I fold the egg whites carefully?
Careful folding prevents the batter from deflating, which helps maintain the cake's structure.
How long does the cake need to bake?
Bake the cake for approximately 40 minutes.
How can I tell when the cake is done?
The cake is ready when the edges just begin to pull away from the sides of the pan.
How long should the cake cool before unmolding?
Allow it to cool in the pan on a wire rack for about 10 minutes before removing the sides.
What is the process for toasting the hazelnuts?
Toast whole hazelnuts in a dry skillet over medium heat until they are golden and fragrant.
How do I prevent the hazelnuts from burning while toasting?
Stir the hazelnuts frequently and transfer them to a plate to cool as soon as they are toasted.
What ingredients are needed for the ganache?
The ganache consists of heavy cream, rum or water, and chopped bittersweet chocolate.
How do I prepare the chocolate ganache?
Heat the ingredients gently in a heavy-bottomed saucepan, stirring until the chocolate is melted and smooth.
What consistency should the ganache be before pouring?
Whisk the ganache until it reaches a smooth, pourable consistency.
How do I apply the ganache to the cake?
Pour it over the top of the completely cooled cake, letting it drip naturally down the sides.
How should the cake be decorated?
Generously top the cake with the cooled, toasted whole hazelnuts.
Is there a recommended drink pairing?
For an extra indulgence, serve the cake with a shot of Frangelico on the side.
Does this recipe require a mixer?
Using a mixer, such as a KitchenAid, is recommended for creaming the butter and Nutella and whisking the eggs.
Is this cake suitable for chocolate lovers?
Yes, it is designed specifically as an extravaganza for chocolate and hazelnut enthusiasts.
Can this cake be made ahead of time?
Yes, but ensure the cake is completely cool before adding the ganache and serving.
What type of chocolate is used for the icing?
Bittersweet chocolate is used to create a rich, heavenly icing for the cake.