Buona domenica a tutti!
The recipe that I propose today is one of the best I have ever published, so I recommend it highly. With this soft and fragrant cake gianduja, enhanced by the crunchiness of the toasted almonds, able to conquer even the most discerning palate, guaranteed!
I take this post with you to celebrate the second birthday of my blog, which occurred April 1.
What's better than a super delicious cake for an anniversary so special?
Ingredients (for about 8 people, 22 of cake cm): 200 g di cioccolato gianduia;
150 g di burro;
150 g di zucchero semolato;
mandorle a lamelle q.b;
50 g di fecola;
3 uova;
zucchero a velo q.b;
cacao amaro q.b.
Distribuite le mandorle on baking tray lined with greaseproof paper and toast in oven at 200 ° C for about 5 minutes.
In a bowl mix the softened butter and sugar until mixture is smooth and swollen. Add the eggs one at a time, the starch, the 2 / 3 of crushed almonds and stir.
Finely chop the chocolate, melt it and add it to the mixture prepared in a double boiler, mix well.
Pour the batter into a springform pan at 18-22 cm in diameter, covered with parchment paper, sprinkle the surface with the remaining almonds and bake the cake in the oven at 140 ° C for about 30 minutes.
Allow to cool, the mold and let cool completely.
Sprinkle with powdered sugar and cocoa, decorated as desired and serve.
