Torta alla gianduia (Nutella cake) from How To Be a Domestic Goddess: Baking and the Art of Comfort Food (UK) (page 172) by Nigella Lawson

  • double cream
  • hazelnuts
  • eggs
  • dark chocolate
  • butter
  • Frangelico liqueur
  • Nutella
  • ground hazelnuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melyinoz on August 25, 2020

    I’ve had this cake flagged to make for years and have finally gotten around to it during COVID lockdown. I'm not as much of a fan as others here. I agree with another contributor's comments that the cake tastes unremarkable. While the texture has improved with refrigeration, sadly, the cake has not. Without the ganache I would consider it a lost cause. I have had much success with other Nigella recipes, so I will put this down as being not to my taste and flip the page.

  • LouiseQuasiChef on August 28, 2018

    This is an AMAZING cake! Beautiful flavor for minimal effort. I toast the hazelnuts, and then whack with a marble rolling pin to split. The full halves I pull out to put on the top of the cake; the crumbs/smaller pieces get ground in the food processor for the interior of the cake. A winner!

  • Jane on April 23, 2017

    This is a great cake for a special occasion, especially for a Nutella lover. It's fairly simple looking, just a chocolate cake with a ganache topping dotted with browned hazelnuts. But it tastes wonderful and has a great texture - very moist. I use Frangelico for the cake and ganache.

  • digifish_books on May 02, 2015

    I find the quickest and easiest way to remove the hazelnut skins is to boil them in bicarb and water for a few minutes (see

  • KIGirl on November 22, 2014

    Based on the notes below - I made this for my birthday this year. I didn't have any problems with the ganache setting. What I did notice was the change in texture and taste on refrigeration. Unremarkable Cake with little flavour (in the cake itself despite the amount of Nutella!) before refrigeration - dense mousse-like desert on refrigeration and it appeared to improve with age!

  • rstuart on February 07, 2014

    I make this cake every year for my birthday.. no matter what else I consider, it's still my favourite. really wonderful! I leave the hazelnuts off the top. The ganache can take a while to thicken, but I just stick the pan in the fridge for a while..

  • jacbai on May 07, 2013

    Amazing cake! I've made it several times now and it is always popular amongst friends, family & work colleagues. It does require a bit of time to make, but is worth the effort. Try to ignore how much Nutella goes into the recipe - its quite shocking! I agree with Jane that the ganache is quite runny. I just stored the cake in the fridge to keep the ganache firm until serving.

  • Jane on August 28, 2012

    I can only report on the cooking of this cake, not the eating, as I made it for a bake sale. The raw batter was delicious so I'm sure the cake is too. I had a problem with the ganache topping as it didn't thicken but I think I should maybe have used an electric whisk rather than a hand whisk. As a result it was quite runny when I poured it on the cake. On the positive side, it sold as soon as I walked it into the bake sale. I'm definitely making it again for a special dinner as I want to eat it next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.