Easter Dessert Masterpiece: Gianduja Torta Recipe by Perth's Top Chefs
When the challenge arose to craft a bespoke Easter dessert for readers, acclaimed Perth chocolatier Sue Lewis knew just who to call upon. She teamed up with her neighbour, Lucas Fernandes, the executive chef at the State Buildings hospitality precinct in the CBD, to create a quietly showstopping dish that promises to steal the spotlight this holiday season.
This exquisite dessert features gianduja, a traditional Italian-style chocolate and hazelnut paste, paired with an unforgettable coffee anglaise. Surprisingly achievable for home cooks, it is designed to impress with its stunning presentation and rich flavours, making it the perfect centrepiece for any Easter celebration.
Gianduja Torta Recipe: Serves 12
TORTA INGREDIENTS:
- 200g gianduja chocolate
- 120g 68% dark chocolate
- 180g unsalted butter
- 150g caster sugar
- 4 eggs
- 40g hazelnut meal
- 20g cocoa powder
- 5g vanilla essence
- Pinch of sea salt
INSTRUCTIONS:
- Preheat the oven to 170°C. Prepare an 8-inch cake tin by lining it with grease spray and parchment paper.
- Place the gianduja and dark chocolate in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, ensuring the base does not touch the water. Stir until the chocolate is melted and smooth.
- Melt the butter in the microwave and combine it thoroughly with the chocolate mixture.
- In a separate bowl, whip the sugar and eggs together until the mixture turns pale in colour.
- Gently fold the chocolate mixture into the egg mixture until well incorporated.
- Fold in the remaining ingredients: hazelnut meal, cocoa powder, vanilla essence, and sea salt.
- Bake at 170°C for 25 minutes, or until set. Allow to cool before serving.
Coffee Anglaise Recipe
INGREDIENTS:
- 3 egg yolks
- 60g caster sugar
- 50g full-fat milk
- 25g thickened cream
- 10g liquid glucose (available from supermarkets; light corn syrup can be used as a substitute)
- 8g ground coffee (not instant)
INSTRUCTIONS:
- Mix the egg yolks and sugar together in a bowl and set aside.
- In a saucepan, bring the milk, cream, glucose, and coffee to a simmer. Allow the mixture to infuse for 20 minutes, then strain it and reserve the liquid.
- Slowly add the milk mixture to the egg mixture, one ladle at a time, until fully incorporated.
- Return the combined mixture to low heat. Stir constantly until it thickens slightly and feels hot to the touch, without boiling. If using a pastry thermometer, aim for a temperature of 82°C.
- Pass the mixture through a sieve into a container and cover it.
- Place the container in the refrigerator to chill thoroughly before serving.
Serving Suggestions
To serve, cut the gianduja torta into elegant wedges. Accompany each slice with a scoop of vanilla gelato and a generous drizzle of the chilled coffee anglaise. This combination enhances the dessert's rich chocolate and nutty flavours, creating a memorable Easter treat that is sure to delight guests.
This collaborative effort by Sue Lewis and Lucas Fernandes showcases their expertise in blending traditional techniques with modern flair, offering a dessert that is both luxurious and accessible for home cooks. Perfect for festive gatherings, this gianduja torta is set to become a new Easter tradition.
