Gianduiotto (chocolate-hazelnut ice box cake)

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3 ounces pasteurized egg whites or 2 eggs, lightly beaten
1 cup sugar
1 cup unsweetened cocoa
1 stick butter, melted & cooled
3 Tbsp. ground toasted hazelnuts or almonds
4 ounces hard amaretti cookies crushed (apprx. 2c.)
1/4 cup heavy cream whipped for serving

Line an 8 1/2 x 4 1/2 loaf pan with parchment paper & set aside.

In a large bowl, beat eggs & sugar together until light & foamy. Stir in the cocoa, making sure it’s incorporated & there are no lumps.

Add the room temperature, melted butter to the sugar mixture, incorporating well. Stir in the ground nuts & the crushed cookies, again, making sure everything is mixed together.

Put the batter into the prepared pan, pressing it into the bottom. Once the batter is pressed & even, place in the fridge for 3-4 hours to set.

When ready, serve either in wedges like in Turin or slices, along with a dollops of whipped cream.

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