Hazelnut-chocolate torte a la Gianduiotti


This no bake beauty is not a novelty. Everything, the process and the ingredients are well known around the globe, and yet this torta inspired by famous Italian  Gianduiotti chocolates, tastes special... divine if you trust my judgement.

The recipe is adapted from my favourite chocolate book "Heavenly chocolate dessert" and you will need:

100 g roasted hazelnuts, chopped
100 g Petit Beurre biscuits, chopped coarsely
100 g dark chocolate, chopped
1 large egg, plus 1 large yolk, room temperature
3 tablespoons of  caster sugar
75 g butter
18 cm loose-bottom tin, lightly greased lined with parchment paper
Serves 6-8

Oven roast 100 grams of shelled hazelnuts on 200 c until lightly browned. Remove the skin and let it cool, then chop it.
Cut the biscuits, or pulse them once or twice in a food processor.
Melt the chocolate. I always do it in a microwave. Then mix the whole egg, egg yolk and sugar until it is very thick and pale. Melt the butter and add it slowly while you keep mixing it to the egg mixture, then whisk in the melted chocolate.
At the end, fold in the chopped hazelnuts and biscuits, pour the mixture into the tin and spread evenly. Cover with cling film and refrigerate over night.

Sprinkle with cocoa powder and serve with whipped cream or ice cream .

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