Giotto Torte

There’s something truly magical about baking a decadent dessert that can transport you to another world with just one bite. Today, we are thrilled to share with you a recipe for a delectable and elegant treat that will surely captivate your taste buds – the Giotto Torte. Named after the famous Italian painter and architect, Giotto di Bondone, this torte is a masterpiece in its own right, with layers of rich flavors and textures that come together in perfect harmony. Get ready to channel your inner artist in the kitchen and create a dessert that is as beautiful as it is delicious.

**Giotto Torte**

**Ingredients:**

For the cake layers:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 4 large eggs
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted and cooled
– 1 teaspoon vanilla extract

For the filling:
– 1 cup hazelnuts, toasted and finely chopped
– 1/2 cup Nutella
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract

For the ganache:
– 1/2 cup heavy cream
– 6 oz semisweet chocolate, chopped
– 1 tablespoon unsalted butter

**Instructions:**

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until light and fluffy, about 2-3 minutes.

4. Gradually add the melted butter and vanilla extract to the egg mixture, beating until well combined.

5. Gently fold in the dry ingredients until just combined. Be careful not to overmix.

6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. To make the hazelnut filling, in a medium bowl, combine the chopped hazelnuts, Nutella, heavy cream, powdered sugar, and vanilla extract. Mix until well combined.

10. To assemble the torte, place one cake layer on a serving plate. Spread a layer of the hazelnut filling on top.

11. Place the second cake layer on top and press down gently to secure.

12. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.

13. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and shiny.

14. Add the butter and stir until fully incorporated.

15. Pour the ganache over the top of the cake, allowing it to drip down the sides.

16. Refrigerate the torte for at least 2 hours to allow the flavors to meld together.

Enjoy a slice of this heavenly Giotto Torte with a cup of coffee or tea for a truly indulgent experience that will leave you feeling like you’ve just savored a piece of artistry on a plate.

Capture the essence of Italian sophistication and flavor with this delightful dessert that is sure to impress your family and friends. Get ready to elevate your baking game and create a masterpiece that will become a favorite in your recipe repertoire.