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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
  • Nutella
  • ground hazelnuts

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Notes about this recipe

  • 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 http://www.mybakingaddiction.com/how-to-peel-skin-hazelnuts/)

  • 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.

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