Chocolate & Roasted Hazelnut Cake - Torta Gianduja
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 439.6
- Total Fat: 32.4 g
- Cholesterol: 93.5 mg
- Sodium: 137.9 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 3.1 g
- Protein: 6.9 g
View full nutritional breakdown of Chocolate & Roasted Hazelnut Cake - Torta Gianduja calories by ingredient
Introduction
From Dish***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
Number of Servings: 10
Ingredients
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200g hazelnuts, roasted & skins rubbed off
200g butter, chopped
200g dark 70% cocoa chocolate, chopped
5 eggs, separated
200g caster sugar
Finely grated zest of 1 orange
Directions
Prehat the oven to 180C. Grease and fully line a 24cm loose bottom cake tin with baking paper.
Chop the nuts finely but leave them with a little texture.
Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Set aside to cool.
Beat the eggs yolks and sugar in a bowl until ight and fluffy. put the egg whites in another bowl and whisk to soft peaks. Using a large metal spoon fold the cooled chocolate, hazelnuts and orange zest into the egg yolks then fold in the egg whites.
Pour into the tin and bake for 30 minutes or until a crust forms and a skewer inserted into the centre of the cake comes out with moist crumbs attached but not uncooked mixture.
Cool completely before removing from the tin. Dust with icing sugar to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Chop the nuts finely but leave them with a little texture.
Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Set aside to cool.
Beat the eggs yolks and sugar in a bowl until ight and fluffy. put the egg whites in another bowl and whisk to soft peaks. Using a large metal spoon fold the cooled chocolate, hazelnuts and orange zest into the egg yolks then fold in the egg whites.
Pour into the tin and bake for 30 minutes or until a crust forms and a skewer inserted into the centre of the cake comes out with moist crumbs attached but not uncooked mixture.
Cool completely before removing from the tin. Dust with icing sugar to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Member Ratings For This Recipe
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RB2252
