Torta gianduia (hazelnut chocolate layer cake) – Piemonte

Name: Torta gianduia (hazelnut chocolate layer cake) – Piemonte
Ingredients: 3 eggs; 3 egg yolks; 1 teaspoon honey; 200 grams caster sugar; 150 grams butter; 1 tablespoon cognac or maraschino; 1 vanilla bean, sliced open lengthwise and the beans scraped out or 1 teaspoon vanilla extract; 100 grams hazelnuts , toasted, ground not too finely, and cooled; 115 grams cake or 00 flour , sifted; 25 grams potato starch , sifted (can substitute 00 flour); 10 grams cacao powder; 2 tablespoons apricot jam; ½ recipe Nutella ganache; ½ recipe Chocolate glaze

www.livingalifeincolour.com

Indulge in Torta gianduia, a hazelnut chocolate layer cake from Piemonte. Perfect for special occasions and sure to delight guests and family alike.

View full recipe on www.livingalifeincolour.com

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.livingalifeincolour.com.

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Ingredients

3 eggs
3 egg yolks
1 teaspoon honey
200 grams caster sugar
150 grams butter
1 tablespoon cognac or maraschino
1 vanilla bean, sliced open lengthwise and the beans scraped out or 1 teaspoon vanilla extract
100 grams hazelnuts , toasted, ground not too finely, and cooled
115 grams cake or 00 flour , sifted
25 grams potato starch , sifted (can substitute 00 flour)
10 grams cacao powder
2 tablespoons apricot jam
½ recipe Nutella ganache
½ recipe Chocolate glaze