Torta Gianduja

Cook Time 1 hour 30 minutes plus cooling time

Serves 8–10

Ingredients

200g whole hazelnuts, peeled and roasted

200g dark chocolate (minimum 54%), chopped

200g unsalted butter

6 eggs, separated

100ml Frangelico liqueur (optional)

165g caster (superfine) sugar

Pinch of salt

Ganache

150ml thickened (whipping) cream

100g Nutella

100g good-quality dark chocolate, chopped

20g unsalted butter

Pinch of salt

Method

Preheat the oven to 180°C. Line the base of a 20cm spring-form cake tin with baking paper. 

Place the roasted hazelnuts in the bowl of a food processor and pulse until they reach a breadcrumb consistency. Avoid overblending, as a few chunkier pieces are desirable. In a microwave-safe bowl, combine the chocolate and butter and microwave in 30-second intervals until completely melted. Stir to combine, then set aside to cool slightly. Once cooled, stir through the egg yolks, blitzed hazelnuts and Frangelico (if using).

Using an electric mixer fitted with the whisk attachment, whisk the egg whites to soft peaks, then slowly add the sugar, 1 tbsp at a time, along with the salt. Continue to whisk until medium–stiff peaks form. Fold half of the meringue through the chocolate base. Use a whisk to retain maximum air. Add the remaining meringue, being careful to retain as much air as possible throughout. 

At this stage, it should look like a mousse. Pour the batter into the prepared tin and bake for 40 minutes or until the cake has the slightest wobble in the centre. Allow the cake to cool completely in the tin. 

For the ganache, combine all the ingredients in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until completely melted. Allow the ganache to cool to room temperature; it should be thick and spoonable.

Turn the cake out onto a serving plate, then top with the ganache.