Chocolate-Hazelnut Gianduja Cake Recipe
Chocolate-hazelnut gianduja paste is the star of this Italian dessert, both baked inside and melted to drizzle on top.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Stand mixer
- Oven
- Pot
- Mixing bowl
- Bundt pan
- Whisk
- Spatula
- Toothpick
- Cooling rack
- Serving platter
- Microwave
- Measuring cup
- Measuring spoon
- Sifter
- Chef's knife
- Cutting board
- Nonstick spray
- Oven mitt
- Fine-mesh sieve
Ingredients
- 9 Tbsp. unsalted butter
- 5 oz. (140 g) gianduja, coarsely chopped, divided
- Nonstick spray
- 1 cup plus 2 tsp. (150 g) 00 flour, sifted, plus more for dusting
- 2 tsp. baking powder
- ¼ tsp. fine salt
- 2 large eggs
- ⅔ cup sugar
- ¼ cup coarsely chopped hazelnuts, plus more for garnish
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