Gianduia Gianduja Nutella Chocolate Hazelnut Spread Recipes

GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD)

Steps:

• Preheat oven to 350 degrees F. Arrange the hazelnuts in a single layer on a rimmed baking sheet. Bake in preheated oven until golden brown and fragrant, 13-15 minutes.
• In a food processor, blend the roasted hazelnuts and sugar until it becomes a smooth paste.
• Chop the chocolate into small pieces. Melt until smooth using either the microwave in 20 second increments or in a heatproof bowl over a pot of simmering water.
• Transfer the melted chocolate to the bowl of a stand mixer fitted with a whisk attachment or a large bowl. Whisk in the butter, then the cream, salt, and smooth hazelnuts until blended.
• Pour into containers, preferably glass, and allow to cool. Cover and refrigerate for up to 4 weeks.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)

Steps:

• Heat an oven to 150c (300f)
• Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
• In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
• Add in the oil and powdered sugar and blend thoroughly.
• Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
• Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

TORTA ALLA GIANDUIA (CHOCOLATE HAZELNUT CAKE)

Steps:

• Preheat oven to 350-degrees.
• Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
• In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
• In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
• Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
• Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
• Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
• Transfer to a plate and let cool.
• This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).
• In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.
• Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
• Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
• Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
• If you have used Frangelico, put shot glasses on the table and serve it with the cake.

GIANDUIA BROWNIES

Steps:

• Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
• Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
• While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
• Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.