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

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

  • Pandan on September 16, 2024

    Turned out really good! The cake was easy to prepare and isn’t overly sweet as there is no additional sugar besides the Nutella and chocolate. Although I have a sweet tooth I couldn’t eat more than one piece. Definitely very rich! Would make again for someone who loves Nutella/hazelnuts.

  • 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 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.

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.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.