Torta Alla Gianduia (Chocolate Hazelnut Cake)

1. 1

   Preheat oven to 350-degrees.

2. 2

   Prepare a 9-inch springform pan: grease and line with parchment or wax paper.

3. 3

   In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).

4. 4

   In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.

5. 5

   Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.

6. 6

   Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.

7. 7

   Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.

8. 8

   Transfer to a plate and let cool.

9. 9

   This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).

10. 10

    In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.

11. 11

    Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.

12. 12

    Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.

13. 13

    Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.

14. 14

    If you have used Frangelico, put shot glasses on the table and serve it with the cake.

* Per serving · 4 servings · Values may vary.