WTI Magazine #53    2015 February, 6
Author : Paola Lovisetti Scamihorn      Translation by:

Love and sweetness together? Yes it is possible with my gianduia cake prepared with chocolate and hazelnuts and then covered with a cherry topping. Chocolate is seductive and slightly mysterious; it has been called the food of the devil. Chocolate and love result in the same good feelings and sensations in the brain. Therefore, this delicious and tasty cake is perfect to serve as dessert for the most intimate dinner of the year, Valentine's Day!

Gianduia is a specialty of Piedmont, and it is made with ground hazelnuts and chocolate. The combination of these flavors makes an irresistible treat. I also recommend gianduiotti, the pralines made with the same mixture. The colorful and fruity addition of cherry topping gives a moist texture to this cake. You can certainly impress your partner on such a special day, an experience for all senses! Happy Valentine's Day to all of my beloved readers.

Preparation time: 1 h Cooking time: 50 min. Servings: 8

INGREDIENTS
Cake
260 g (1 ¼ cups) granulated sugar
3 whole medium eggs
1 teaspoon vanilla extract
150 g (5 oz) melted butter
140 g (1 ¼ cups) ground hazelnut
240 g (1 2/4 cups) all-purpose flour
2 tablespoons cocoa powder
15 g (3 teaspoons) baking powder
150 g (5 oz) dark chocolate (70%)
170 ml (¾ cup) buttermilk at room temperature
2 tablespoons rum
1 pinch salt

Topping
450 g (1 pound) canned, pitted cherries
1 lemon (juice)
6 tablespoon sugar
1 ½ tablespoon potato starch
300 ml (1 ¼ cups) cherry juice

DIRECTIONS
1. Preheat oven to 180°C (350°F)
2. Put the hazelnuts in a food processor and process until finely ground. Set aside
3. In a large bowl mix the flour, baking powder, salt, cacao powder, ground hazelnuts
4.Beat the eggs and the sugar with an electric whisk for at least 5 min. until pale and creamy. Stir in the melted butter and vanilla extract until thoroughly combined
5. In a double boiler melt the chocolate. Cool for about 2 minutes stirring continuously and slowly add the buttermilk
6. Combine the egg mixture with the flour mixture, then add the chocolate mix and the rum. Mix with an electric whisk until creamy
7. Generously butter a 25 cm (10 inch) spring-form cake pan. Sprinkle with flour to cover the entire surface, removing any excess flour
8. Bake for 40-45 min. or until done. Test by inserting a wooden toothpick into the middle of the cake. If it is done, it should come out dry
9. Let cool on a wire rack for 10 min. Remove from the pan and let cool completely on a wire rack
10. In the meantime prepare the topping. In a saucepan dissolve sugar and potato starch into the cherry juice. Mix with a whisk until smooth. Add the lemon juice and the cherries. Over a medium low heat bring to boil. Cook for 4- 5 min. stirring slowly until thick. Let cool and spread over the cake.