Torta di Gianduja con Amarena

We developed this recipe for a meal featuring Kobalt Cabernet Sauvignon Dessert Wine. We often bake this cake in individual silicone bombe molds and stuff it with sweetened mascarpone, but it also makes a simple, beautiful 9-inch cake to slice at your table.

For the torta:

  • 1 cup granulated sugar
  • 4 ounces unsalted butter
  • 5 eggs, separated
  • 6 ounces semisweet chocolate, melted and cooled to room temperature
  • 1 1/2 cups toasted hazelnuts, skin on
  • 1/2 tsp. kosher salt

For the glaze:

  • 6 ounces chopped semisweet chocolate
  • 2 Tbsp. Amarena cherry syrup
  • 1 ounce unsalted butter

To garnish:

  • 1/4 cup toasted chopped hazelnuts
  • 4 ounces Amarena cherries
  1. Preheat an oven to 350F. Butter a 9-inch spring-form cake pan.Cream together the sugar and butter in a stand mixer. Add the egg yolks one at a time and mix until just smooth. Add the chocolate and hazelnuts and mix until smooth.
  2. In a separate bowl, beat the egg whites and salt to soft peaks. With a rubber spatula, fold together the egg whites and the chocolate mixture. Transfer the batter to the buttered pan and bake for 55 minutes, or until a cake tester comes out of the center clean. Remove the cake to a resting rack and cool completely before unmolding.To glaze the cake, melt the chopped chocolate, Amarena syrup and butter in a double boiler and pour carefully over the unmolded cake.
  3. Sprinkle with the chopped hazelnuts while still tacky. Slice and serve with Amarena cherries.

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