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Gianduja Truffle Cake with Burnt Hazelnut Ice Cream

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Recipe

 

Yield

10 servings

Prep

20 min

Cook

10 min

Ready

45 min
Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 pounds gianduja
chopped
*
1 tablespoon vegetable oil
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½ pound chocolate, bittersweet
null
*
¼ cup cocoa powder
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½ cup pralines
crushed
*
1 ¼ cups pirouette cookies
crushed
*
2 cups cream
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Ingredients

Amount Measure Ingredient Features
907.2 g gianduja
chopped
*
15 ml vegetable oil
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226.8 g chocolate, bittersweet
null
*
59 ml cocoa powder
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118 ml pralines
crushed
*
296 ml pirouette cookies
crushed
*
473 ml cream
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Directions

Melt gianduja.

Combine crushed praline with oil and blend with melted gianduja and crushed pirouette cookies.

Pour into a stainless steel or glass mold.

Dust generously with dark cocoa.

Set aside. Melt bittersweet chocolate and let cool while still remains a liquid.

Whip cream stiff and fold into melted bittersweet forming a light mousse.

Spread mousse onto gianduja base.

Smooth top neatly and chill.

To serve, dust lightly with cocoa and slice into ½ 1 inch pieces.

Arrange 2 to 3 pieces on a plate in a geometric fashion and serve with burnt hazelnut ice cream.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 10989% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 20mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 1%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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