Soft Gianduia Cake
(recipe is from Sale & Pepe magazine, Serbian issue for April 2010)
200 g gianduia chocolate
150 g butter, on room temperature
150 g powdered sugar
120 g sliced almonds
50 g corn starch
powdered sugar and cocoa for dusting
Line large baking pan with baking paper and arrange almonds over. Toast them in the oven on 200°C until slightly brown. Crush 2/3 and leave the rest whole.
Beat butter and sugar with a mixer. Add eggs, one at a time, then corn starch and crushed almonds and stir. Chop gianduia and melt in a double boiler. Add it into the batter.
Pour the batter into 18 cm diameter spring-form pan lined with baking paper. Toss the remaining almonds on top and bake in a preheated oven on 140°C for about 30 minutes. Let cool completely and then remove from the pan and dust with some powdered sugar and cocoa.
My notes: I made half of the recipe in a 10 cm diameter spring-form pan. The finished and cooled cake was extremely soft and should be eaten with a spoon.