Frangelico

Bake this dessert ahead so it can chill overnight.

This recipe originally accompanied Frozen White Chocolate and Hazelnut Dacquoise .

Gianduia, the classic Italian combination of hazelnuts and chocolate, is never more appropriate than in fall, when the hazelnuts are harvested throughout Piedmont. Here the mixture is showcased in a soft, simple pudding, spiked with hazelnut liqueur and sprinkled with toasted hazelnuts.

Hazelnut liqueur adds zip to the sauce in this easy dessert.

This is what Nutella would taste like in cake form; it was the first recipe Gina created for our original dessert menu.