Gianduia Cake

Dough

1

Sift together flour, brown sugar, baking soda, and cocoa powder

Set aside

Reserve three tablespoons of ground almonds and set aside

Beat four eggs and two egg yolks

Slowly add the dry ingredients

When doubled in size, fold in the reserved almonds

2

Grease a 25-centimeter-diameter baking dish with butter and line with parchment paper

Also grease the parchment paper

Spread the dough and bake in a preheated oven for about 30 minutes

Let cool, then remove from pan and reserve

Filling

1

Melt the chocolate in a double boiler

At another point, mix together milk, brown sugar, and liqueur

Add half of this mixture to the melted chocolate

Reserve the other half for the topping

Let it sit in the refrigerator

2

Cut the cake in half

Moisture the bottom half with a little of the remaining liquor-milk mixture and reserve the rest

Spread three-quarters of the chocolate-almond filling on top of the bottom half

Place the other half of the cake with the cut side up and moisture as well

3

Spread the remaining filling on the sides and top of the cake

Melt the topping chocolate in a double boiler, let it cool, then drizzle over the cake

Refrigerate until the topping is firm

Serve

Sweet or savory

With its strong and bitter flavor, chocolate is versatile

It goes well with sweet decorations and serves as a coloring for macarons.