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Serves 6
Gianduia, a creamy blend of smooth hazelnut paste and chocolate, is one of Italy's most delicious inventions. This easy-to-make individual sized cake oozes with hazelnut aromas and deep rich chocolate taste.
6 tablespoons, unsalted butter, plus more for ramekins
3 large eggs
1/4 cup granulated sugar
1/4 cup flour
6 ounces of gianduia chocolate, an Italian hazelnut-chocolate made by companies such as Perugina, Vanini, and Venchi
Butter six 1/2-cup size ramekins. Preheat the oven to 400 degrees.
Beat the eggs and sugar in a bowl with an electric mixer until smooth. Then mix in the flour.
Melt the gianduia and butter in the microwave or over a double boiler. Allow to cool just slightly, then beat into the egg mixture.
Divide the batter between the ramekins filling them only 3/4 ways up. This is important so that they can rise during cooking.
Put the ramekins onto a baking sheet and bake for about 10 minutes until set. Allow to cool slightly before serving.
Turn upside down onto a serving plate. Great warm or at room temperature.
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