Gianduiotti Cake

The gianduiotti cake is a sweet delight that combines the softness of a cake base with the rich and hazelnut flavor of gianduiotti, the famous Piedmontese chocolates. Here’s how to prepare it:

Ingredients

• 200 g of gianduiotti
• 200 g of sugar
• 200 g of soft butter
• 200 g of all-purpose flour
• 3 eggs
• 1 sachet of baking powder
• A pinch of salt
• Powdered sugar (for decoration)

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, cream the soft butter with the sugar until fluffy.
3. Add the eggs, one at a time, continuing to stir until fully incorporated.
4. Mix in the sifted flour, baking powder, and pinch of salt, stirring gently to keep the batter soft and airy.
5. Cut the gianduiotti into pieces or, if you prefer, leave them whole. Add them to the mixture and stir carefully to distribute them evenly.
6. Grease and flour a cake pan, pour in the batter leveling with a spatula.
7. Bake for about 35-40 minutes. Do the toothpick test to check the doneness: if it comes out dry, the cake is ready.
8. Let the cake cool before unmolding it, and then dust it with powdered sugar before serving.

Fun Fact

Gianduiotti were born in Turin during the Napoleonic period. It is said that, due to the embargo on cocoa imposed by Napoleon, to save this precious ingredient, the confectioners of Turin began adding ground hazelnuts to the chocolate, giving life to what is today one of the most appreciated chocolates not only in Italy but around the world.

This cake is an example of the Italian ability to reinvent tradition in a modern key, perfect for those who love the combination of chocolate and hazelnuts. Enjoy your meal!