* Exported from MasterCook *

Dolce Torino/Torta Gianduja

Recipe By : Regional Italian Cooking by Valentina Harris
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Hazelnuts
1/2 c Sugar
8 oz Unsweetened chocolate
6 Eggs
3 Egg yolks
1/2 tb Honey
1/2 c Butter
1 ts Vanilla
3/4 c Flour -- plus:
3/4 c Cake flour *
6 tb Heavy cream
1 tb Apricot jam
7 oz Sweetened chocolate
3 tb Marachino liqueur
2 tb Brandy

* If you don't have cake flour, use 1-1/2 cups flour minus 1-1/2 tb.

Toast the hazelnuts in the oven and remove the outer skins. Melt 1 tb
sugar in a small saucepan and add the toasted hazelnuts to it.
Process or pound this combination to a smooth hazelnut paste.

Melt 3 oz (85 g) unsweetened chocolate and set aside. Whisk together
6 eggs, 3 egg yolks, and all but 1 tb of the remaining sugar until
foamy and thick. Do this with the bowl standing over a saucepan full
of warm water; don't allow the water to get any more than body
temperature, or the cake will be spoiled. Add the honey, remove from
the heat, and continue to beat until completely cool and thickened.

Place the butter, melted chocolate, vanilla, and hazelnut paste in
another bowl over a pan full of hot water or in the top of a double
boiler and stir until smoothly mixed together.

Sift the flour and cake flour into the egg, sugar and honey mixture
and fold in very carefully and gently. Then fold in the
chocolate-hazelnut mixture. Pour this into two buttered and floured
9" (23 cm) cake pans and place in a preheated 190?C/375?F oven.
Bake for about 40 minutes. When the cakes are done, lift out of the
oven and turn out onto a clean cloth, where they can be left to cool.
Put the remaining 5 oz (140 g) unsweetened chocolate in a bowl over a
pan of hot water or in the top of a double boiler, add the cream, and
stir until smooth.

As soon as it begins to boil, remove from the heat and pour into a
bowl to cool, stirring occasionally to prevent a skin from forming on
the top.

Put the apricot jam in a small saucepan and add the remaining 1 tb
sugar. Stir over low heat until melted, then set aside in a warm
place.

Melt the sweetened chocolate and also set aside in a warm place.

Whip the cream and chocolate mixture until stiff. Place the cooled
cakes on a serving platter with a sheet of wax paper underneath.

Slice off the hard crust. Mix the liqueur with the brandy and paint
half of it all over one of the cakes. Spread 3/4ths of the chocolate
cream over the same cake, then put the other cake on top, so that the
two form a single cake. Paint the top of the cake with the remaining
liqueur, then coat the cake completely with apricot jam. Spread with
the sweetened chocolate and decorate with the remaining chocolate
cream. Remove the wax paper before serving.

Do not put the cake in the refrigerator, but keep it in a cool place
until ready to serve.

This cake is traditionally baked in a round pan and has "Gianduja" or "Gianduia" written across it with melted chocolate.

Note:

If you cannot get unsweetened chocolate, substitute bittersweet
chocolate and reduce the amount of sugar. I would maybe use about
3/4 cup of sugar (half the suggested amount) but it depends on how
sweet you like it to be.

Posted by: Viviane Buzzi <viv@physics.unimelb.edu.au>


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