The name Gianduia derives from the traditional mask of Piedmont.
The Mask of Gianduia (or Gianduja) was founded in 1700 by two puppeteers.
The word Gianduja derives from the phrase in the Piedmontese dialect "Gioann dla Doja" meaning John the jug.
The classic cream and cake Gianduia were invented instead beginning of 1800 in Piedmont.
Her creation is credited to Turin confectioners who replaced with cheaper hazelnuts from Langhe part of the now expensive cocoa: economic blockade ordered by Napoleon for the products of British industry and its colonies, which remained in force until to 1813, had made it difficult to find the cocoa in the kingdom of Savoy.
Here you are the recipe of Gianduia's cake:
Ingredients for 8 persons:
SUGAR 340 GR
CHOCOLATE 250 GR
CHOCOLATE 200 GR
BUTTER GR 125
CREAM 100 GR
FLOUR WHITE 90 GR
POTATO STARCH GR 90
PIEDMONT GR 50
APRICOT JELLY GR 200
1 tablespoon honey
Vanillin 1 packet
COGNAC AND MARASCHINO 1
Put the hazelnuts on a baking sheet and toast in the oven. Then rub through a sieve with your hands to peel.
Pour into a saucepan a spoonful of sugar, place the pot on the fire, Upon your sugar has melted add the Piedmont hazelnuts. Pour into a mortar and pound well to obtain a paste.
Chop 70 grams of dark chocolate, butter and flour a cake pan with a diameter of about 26 cm.
Pour into a pan 6 eggs, 3 egg yolks and 250 grams of sugar, beat well with a whisk. Place the container in a water bath and, again beating, the mixture to cool (be careful not too hot because it cook eggs!).
Remove the pan from the heat add a tablespoon of honey and continue beating until the mixture is perfectly fitted.
Put the butter in a saucepan and a large proportion of dark chocolate flakes, vanilla and hazelnut paste. Melt it all in a water bath mixing thoroughly.
Add eggs and flour starch making them fall to the rain by a sieve, stir very gently and add quonto was melted in a water bath. Even when these ingredients are well combined pour the mixture into the pan previously greased and floured.
Put in oven at 190 ° C and bake for about 50 minutes.
When it is cooked, turn the cake Gianduia on a napkin or on a wire rack and cool the cake.
Chop the remaining chocolate and put into a saucepan, combine the cream, place the pan over low heat, stirring to melt the chocolate. Pour the cream into a bowl to cool, stirring occasionally.
Pour into a saucepan a spoonful of apricot jelly and add a spoonful of sugar, put the container on fuocomolto low and, stirring constantly, boil for a few minutes then put the jelly by keeping it warm.
Melt the chocolate in a double boiler cover with a small whisk beat until mount.
Place the cake on a cardboard disk coated with wax paper, with a sharp knife remove the crust around the cake, then cut with a horizontal split the cake in half. Mix the cognac and the Maraschino and soak half the cake, pour the cream on the mid mounted (not a spoon that will be used for decoration) and spread it with a spatula, covering the cake, place the cream and the other half of the cake and soak as the previous one. Using the spatula rvestire edges and the surface with gelatin, then pour on the chocolate cake cover, taking care to cover it completely.
Carefully lift the cake with two spatulas and place on a tray. Use the cream kept aside to decorate the cake with the word GIANDUIA.