Being the second largest producer of hazelnuts in the world, how could we not account for some delicious and much-loved Italian Hazelnut Dessert? From the Italian hazelnut chocolate called Gianduiotto, which is often used in paste form in cakes and layered desserts, to an Italian sandwich cookie called Baci di dama, there are plenty of hazelnut treats Italy has to offer. If you’re in the mood to try a rich chocolate cake, we also have the recipe for Torta Setteveli, a rich hazelnut chocolate cake.
1. Baci di dama
(Makes 20 sandwich cookies)
Ingredients
Cookie Ingredients
- 240 gm hazelnuts, roasted and skinned
- 120 gm all-purpose flour
- 200 gm granulated sugar
- 4 tbsp cornstarch
- ¼ tsp salt
- 145 gm cold unsalted butter, cubed
- 2 tsp vanilla extract
Cookie Chocolate Filling
- 170 gm Cadbury Bournville 50% dark chocolate, chopped
Instructions
- Line two baking sheets with parchment paper.
- Set up your mixer grinder with the blade attachment for the nuts, and add the hazelnuts to it. Dry grind hazelnuts in mixie, until almost flour-like, with small nut pieces in it.
- Add the processed hazelnuts to a large mixing bowl, and whisk it with flour, sugar, cornstarch and salt. Make sure other than the little nut particles, the rest are lump-free.
- Add the butter cubes and vanilla and mix with your fingers, until you have a dough.
- Portion dough into two teaspoon-sized pieces to make 40 cookie lumps. Roll to get perfect spheres, then arrange on the baking sheets, with 4 cm gaps in between. Flatten the balls a bit.
- Refrigerate the cookies for an hour. Then preheat the oven to 165°C during the last 15 minutes.
- Bake the chilled cookie dough for 17-18 minutes. The edges should be a light golden brown.
- Let the cookies cool on their baking sheets, then pair them for sandwiching.
- Meanwhile, add the chopped dark chocolate to a microwave-safe bowl, and microwave in 15-second intervals, stirring after each. Stop when 50% melted and stir until completely smooth.
- Spread 1 teaspoon chocolate on the flat side of 1 cookie, and press the paired cookie, flat side down. Place on a parchment paper or back on the baking sheet. Repeat for the rest of the cookies to get 19 more Baci di dama. Make sure to let them rest for 30 minutes to set.
2. Gianduiotto
(Makes 22 pieces)
Ingredients
- 100 gm Cadbury Dairy Milk chocolate, divided (75 + 25 gm)
- 150 gm Cadbury Bournville 50% dark chocolate, divided (100 + 50 gm)
- 75 gm hazelnut cream spread
- 2-3 tbsp ground hazelnuts (optional)
Instructions
- You will need Gianduiotto molds for this recipe or pick an equivalent volume of silicone molds to set the hazelnut-rich chocolate.
- Fill a small pot with 1-inch deep water, bringing it to a simmer. Place a heatproof bowl on top, making sure its bottom doesn't touch water. Add 75 gm milk chocolate and 100 gm dark chocolate to the bowl. Stir occasionally until the chocolate is almost melted.
- Remove from heat and add the remaining milk and dark chocolate. Keep stirring until melted fully then once slightly warm, around 32°C, fold the hazelnut spread into the chocolate bowl. Mix until completely smooth.
- While still warm, pour into the Gianduiotto or equivalent silicone molds and tap the molds to get rid of any air bubbles. Cover the tops with aluminum foil and set aside, preferably in the refrigerator, or if wintertime, outside, to set completely.
- After some four to sixhours, flex the molds and turn upside down to dislodge the chocolate. Tap lightly if needed, handling with clean, dry hands.
3. Torta Setteveli
(Serves 10)
Ingredients
- 200 gm unsalted butter, softened
- 250 gm caster sugar
- 4 eggs, room temperature
- 2 tsp vanilla extract
- 200 ml buttermilk
- 100 ml extra virgin olive oil
- 200 gm self-raising flour
- 200 gm hazelnut meal
The Topping:
- 125 ml hazelnut liqueur
- 250 ml thickened cream
- 250 gm mascarpone cheese
Chocolate Mousse
- 200 gm Cadbury Bournville 70% dark chocolate, chopped
- 2 eggs, separated, room temperature
- 110 gm caster sugar
- 330 ml heavy cream
Frosted Hazelnuts Decoration:
- 150 gm hazelnuts
- 150 gm caster sugar
- 80 ml water
Instructions
- Preheat oven to 160°C and grease a 22 cm springform pan, then the base and sides with parchment paper.
- Beat butter and sugar until very pale, for 5-7 minutes, then add eggs one at a time, beating after adding each. Mix in vanilla extract.
- In a jug pour the buttermilk and oil separately and stir, for easy pouring. Take a separate bowl and mix the flour and hazelnut meal.
- Divide the flour bowl contents into three and the buttermilk into two. Start by adding one part of the flour, into the butter bowl, and mix. Then add the buttermilk, and mix. Repeat and end with the flour. Mix until just combined, without overbeating.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour 20 minutes and test with a skewer inserted into the center, if a few moist, not wet, crumbs stick to it, your cake is done.
- Remove from the oven and cool in the pan itself.
- Prepare the chocolate mousse next by using the double boiler method as in recipe 2 to melt the chocolate. Set aside to cool.
- Once the chocolate is warm to the touch, whisk in the egg yolks.
- Take two separate bowls, add egg whites to one, and heavy cream to the other. Beat both until soft peaks form. Fold the the whites first into the chocolate bowl, then fold in the cream.
- Level the top of the cooled cake with a serrated knife. Re-line the pan with clean parchment and return the cake to the pan. Then brush with 60 ml hazelnut liqueur.
- Spread the mousse evenly over the cake and chill in the fridge for three to four hours.
- Once the cake is almost chilled, cook hazelnuts, sugar, and water in a pot, over medium heat. Stir frequently and watch for crystallization. Then spread it on a large sheet of parchment paper and let it cool off to harden.
- In a bowl, add the cream, mascarpone, and remaining liqueur and whip until stiff peaks form and spread over set mousse on the cake.
- Finally, arrange the hardened frosted hazelnuts over the cake. Slice and serve.