Torta Gianduia is a speciality of the Piedmont region of Italy. It’s a flourless cake, just made with ground hazelnuts, dark chocolate, butter, sugar and eggs – so was a great choice for a meal we cooked for my dad and step mum to celebrate their birthdays (they were born on the same day, two years apart) with my sister who is gluten-intolerant. It’s rich but incredibly light and moist – definitely more of a torte than a cake. I tarted it up with some homemade truffles on top, just made from Nutella and a splash of amaretto, rolled in cocoa powder.