The name Gianduiotto stems from the word Gianduja, the Piedmont character from the Commedia dell’Arte and a symbol of the fight for freedom and independence that took place in the Piedmont region (northern Italy) in 1799. Gianduiotto is a creamy chocolate that melts in your mouth. A delicacy which can be enjoyed on its own or combined with other flavors. These gluten-free soft and moist Gianduja cakes have a very special and unique taste, due to the presence of this Italian excellence.
250 g (9 oz) brown rice flour, sifted
1 tsp organic baking powder
1 tbsp raw cocoa powder
Pinch of sea salt
80 g (3 oz) raw coconut sugar
75 g (3 oz) dark chocolate 70%
200 g (7 oz) Italian Gianduja chocolate (or a high quality milk chocolate at room temperature)
1 large beaten organic free range egg
60 ml (2 ½ fl oz) organic rice milk, at room temperature
60 ml (2 ½ fl oz) mild extra virgin olive oil (or 75 ml (3 fl oz) organic cold-pressed sunflower oil)
- Preheat oven to 180°C (350°F/Gas 4).
- In a bowl, sift together brown rice flour, organic baking powder, cocoa powder, sea salt, coconut sugar and set aside.
- Melt the dark and Gianduja chocolate in a bain-marie.
- Once the chocolates have cooled, add them to the beaten egg, milk and oil and stir. Combine with the dry ingredients and stir quickly until the mixture forms a light whipping cream.
- Pour the dough into cups and bake for 15 minutes.