Chocolate Gianduia Torte

Disney Park Recipe:

Location: Italy Booth – Food and Wine Festival – EPCOTWalt Disney World

Source: EPCOT International Food and Wine Festival – Recipes & Stories Celebrating 20 Years Cookbook

Yield: 6 servings

Chocolate Filling


  • 1 cup heavy cream

  • 12 ounces semi-sweet chocolate

  • ½ cup butter, room temperature


  • In a small saucepan, boil the cream.

  • Remove the cream from the heat and stir in the butter and the chocolate.

  • Let cool for two hours.

Sponge Cake


  • Preheat the oven to 350F.

  • Grease a 9 x13 jellyroll pan.

  • In a large bowl, beat together the eggs and sugar until they are creamy and thick. Should take about 5 minutes.

  • In a medium bowl, sift together the flour, cocoa powder.  Mix in the hazelnuts with the mixture. Also, stir in the butter.

  • Fold the flour mixture into the egg mixture.

  • Pour into the prepared pan and spread evenly with a spatula. Bake for 8 – 10 minutes. Let cool completely on wire rack before removing from the pan.

Chocolate Glaze:


  • ¾ cup heavy cream

  • 6 ounces semi-sweet chocolate

  • 1 teaspoon vanilla


  • In a saucepan, heat the cream over medium heat until boiling.

  • Remove from the heat and add the chocolate and the vanilla. Making sure to stir well. Set aside. Keep it warm.


  • Instructions:

  • Remove the sponge cake from the pan and cut into three equal pieces.

  • Top with a layer of the chocolate filling.

  • Top with another layer of cake

  • Top with chocolate filling

  • Top with cake

  • Spread the warm chocolate glaze over the cake making sure it coats the cake well.

  • Place in the refrigerator for 20 minutes to chill.

  • Sprinkle the top with crushed hazelnuts to serve.

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For official information, please check out Disney‘s official website

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