Chocolate-Hazelnut (Gianduja) Crostata
Get all the richness of chocolate pie with a far-easier crostata (sort of like an open-faced pie).
- Makes10 servings
- Cook Time1 hour 15 minutes
- Active time plus cooling45 minutes active
- 6
The chewy, rich filling for this dessert was inspired by gianduja, a chocolate-hazelnut paste created in Turin, Italy. The crust, made with whole-wheat flour, is simply pressed into the bottom of springform pan; its nuttiness pairs perfectly with the intense filling. If you like, dust the baked crostata with powdered sugar before serving, or top wedges with unsweetened whipped cream or crème fraîche. The crostata is best served the same day, but leftovers can be covered in plastic wrap refrigerated overnight; bring to room temperature before serving.
Don’t underprocess the hazelnut and sugar mixture. Grinding it until fine and paste-like is key to the filling’s thick, decadent texture.
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