Delicious Gianduja Cake Recipe: A Step-by-Step Guide

Indulge in the rich, nutty delight of Gianduja cake, a decadent dessert that perfectly balances the bittersweetness of dark chocolate with the smooth, hazelnutty notes of Gianduja paste. This exquisite cake transcends the ordinary, offering a sophisticated treat for any occasion, from elegant dinner parties to cozy nights in. Its intensely flavorful profile, achieved through a simple yet effective recipe, will impress even the most discerning palates. The creamy texture, punctuated by the satisfying crunch of hazelnuts, creates a symphony of textures that elevate this cake to a truly unforgettable experience.

Prepare to be amazed as we guide you through each step of crafting this masterpiece. This step-by-step guide will empower you to bake a Gianduja cake that is as visually stunning as it is deliciously tempting. Get ready to savor every bite of this irresistible creation, a testament to the magic of simple ingredients transformed into something truly extraordinary.

Tools Needed

  • Food processor
  • Travel cake mold (21x5x5cm)
  • Baking paper
  • Hand mixer
  • Pastry bag
  • Oven

Ingredients

  • Hazelnuts
  • Icing sugar
  • Melted milk chocolate
  • Yuja
  • Dark chocolate
  • Cream
  • Butter: 40g
  • Financier ingredients (flour, sugar, egg whites, etc.)
  • Milk chocolate (for topping): 45g
  • Oil (for topping)
  • Cocoa nibs (for decoration)
  • Yuja dice (for decoration)

Step-by-Step Instructions

Step 1. Prepare the Gianduja Filling and Financier Base

  • In a food processor, combine hazelnuts and icing sugar. Process until a paste forms, releasing the hazelnut oil. Add melted milk chocolate and process until creamy and smooth.
  • Melt butter slowly until it turns a hazelnut/toasted color. Strain and cool to 40°C. Combine dry ingredients, add egg whites, and mix. Add cooled butter and mix well.
Prepare the yuja filling: In a food processor, combine hazelnuts and icing sugar. Process until a paste forms, releasing the hazelnut oil. Add melted milk chocolate and process until creamy and smooth.Prepare the financier: Melt butter slowly until it turns a hazelnut/toasted color. Strain and cool to 40°C. Combine dry ingredients, add egg whites, and mix. Add cooled butter and mix well.
Prepare the Gianduja Filling and Financier Base

Step 2. Assemble and Bake the Cake

  • Pour the yuja filling into a lined travel cake mold and freeze until hardened.
  • Cut the hardened yuja filling in half lengthwise. Fill the mold halfway with the financier mixture. Place a yuja bar in the center. Top with remaining financier mixture, leaving 1cm free. Refrigerate for 30 minutes.
  • Bake at 175°C for 35 minutes. Let cool slightly, then unmold and cool completely.
Pour the yuja filling into a lined travel cake mold and freeze until hardened.Assemble the cake: Cut the hardened yuja filling in half lengthwise. Fill the mold halfway with the financier mixture. Place a yuja bar in the center. Top with remaining financier mixture, leaving 1cm free. Refrigerate for 30 minutes.Bake: Bake at 175°C for 35 minutes. Let cool slightly, then unmold and cool completely.
Assemble and Bake the Cake

Step 3. Prepare and Apply the Ganache

  • Boil cream, pour over dark chocolate, and mix until smooth and shiny. Let cool to 40°C, then incorporate butter until homogeneous. Refrigerate overnight (or several hours).
  • Smooth the top with a little ganache. Put remaining ganache in a pastry bag and freeze for an hour.
Prepare the dark chocolate ganache: Boil cream, pour over dark chocolate, and mix until smooth and shiny. Let cool to 40°C, then incorporate butter until homogeneous. Refrigerate overnight (or several hours).Smooth the top with a little ganache. Put remaining ganache in a pastry bag and freeze for an hour.
Prepare and Apply the Ganache

Step 4. Create and Apply the Chocolate Topping and Decoration

  • Mix milk chocolate (45g) with oil until integrated. Use at 35-38°C.
  • Cover the cooled cake with the chocolate topping. Decorate with cocoa nibs and yuja dice before the chocolate sets.
Prepare the chocolate topping: Mix milk chocolate (45g) with oil until integrated. Use at 35-38°C.Decorate and finish: Cover the cooled cake with the chocolate topping. Decorate with cocoa nibs and yuja dice before the chocolate sets.
Create and Apply the Chocolate Topping and Decoration

Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake

Tips

  • For a faster ganache setting, refrigerate instead of leaving at room temperature.
  • Ensure the butter for the financier is melted slowly to avoid burning.

Nutrition

  • N/A

FAQs

1. Can I substitute the Gianduja paste?

While Gianduja paste provides the best flavor, you can try a mixture of hazelnut butter and dark chocolate (70% cocoa or higher) for a similar result. The flavor will be slightly different, but still delicious.

2. How can I store leftover Gianduja cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring it to room temperature before serving for the best texture.


With its perfect balance of rich chocolate and nutty hazelnut, this Gianduja cake is sure to become a new favorite. The detailed steps ensure a successful bake, even for beginner bakers. So go ahead, impress your friends and family with this decadent and unforgettable treat!