From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Topic: Dolce Torino/Torta Gianduja (Italian Chocolate Coat) Engagement: 14 Oct
1995 06:57:35 -0600
Hi thither.....here is a recipe for a classic Italian chocolate cake from the
Piemonte part, famous for it's chocolate and hazelnuts, especially
combined! Hope you like it, Viviane Buzzi viv@physics.unimelb.edu.au

DOLCE TORINO/TORTA GIANDUJA; Reference: "Regional Italian Preparation" by
Valentina Harris, Serves: 8.

Toast the hazelnuts in the oven and remove the outer skins. Thaw 1 Tbsp of
the sugar in a small saucepan and add the toasted hazelnuts thereto. Process
or pound this combination to a smooth hazelnut spread.

Melting 3oz/85g of the unsweetened chocolate and set away. Whisk together the
6 egg, 3 egg yolks, and all but 1 Tbsp of the remaining sugar until foamy
and thick. Do this with the bowl standing over a saucepan full of warm
h2o; don't allow the water to get any more than body temperature, or the
cake will be spoilt. Add the love, remove from the warmth, and continue to
beat until completely cool and thickened.

Place the butter, melted coffee, vanilla, and hazelnut paste in another
bowl over a pan full of hot water or in the top of a double boiler and stir
until smoothly mixed unitedly.

Sift the flour and cake flour into the egg, sugar and honey mixture and
fold in very carefully and mildly. Then fold in the chocolate-hazelnut
assortment. Pour this into two buttered and floured 9-edge/23cm cake pans and
place in a preheated 190C/375F oven. Bake for around 40 transactions. When the
cakes are through, lift out of the oven and turn out onto a clean fabric, where
they can be left to poise. Put the unexpended 5oz/140g unsweetened chocolate
in a bowl over a pan of hot water or in the top of a double kettle, add the
bat, and stir until still.

As soon as it begins to seethe, remove from the heat and pour into a bowl to
nerveless, stirring occasionally to prevent a skin from forming on the top.

Put the apricot jam in a small saucepan and add the unexpended 1 Tbsp dough.
Stir over low heat until liquid, then set aside in a warm spot.

Melt the sweetened chocolate and also set aside in a warm spot.

Whip the cream and chocolate mixture until blotto. Place the cooled cakes on
a serving platter with a sheet of wax paper underneath.

Slice off the hard freshness. Mix the liqueur with the brandy and paint half of
it all over one of the cakes. Spread three-quarters of the chocolate cream
over the same patty, then put the other cake on top, so that the two form a
single coat. Paint the top of the cake with the remaining liqueur, then
coat the cake completely with apricot jam. Spread with the sweetened
chocolate and decorate with the remaining chocolate skim. Remove the wax
paper before serving.

Do not put the cake in the refrigerator, but keep it in a cool place until
ready to answer.

This cake is traditionally baked in a round pan and has "Gianduja" or
"Gianduia" written across it with melted coffee.

Viviane's Billet: If you cannot get unsweetened umber, substitute
bittersweet chocolate and reduce the amount of bread. I would maybe use
almost 3/4 cup of dinero (half the suggested amount) but it depends on how
sweet you like it to be.

REC.FOOD.RECIPES ARCHIVES

/CAKES