Silvia Colloca explains how to make torta gianduja, a cake originally from the region of Piedmont.
Ingredients
- 150 g unsalted butter, cut into cubes
- 160 g dark 70% chocolate, broken into pieces, or dark chocolate chips
- pinch of salt flakes
- 2½ tbsp hot espresso coffee
- 2 heaped tbsp cocoa powder, plus extra for dusting
- 1 tsp vanilla extract
- 1 tbsp Frangelico or rum
- 4 eggs
- 250 g brown sugar
- 1 cup (100 g) hazelnut meal
- 1 handful roasted, roughly chopped hazelnuts
- whipped cream and fresh berries, to serve
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