Gianduja Truffle Cake with Burnt Hazelnut Ice Cream
Yield
10 servingsPrep
20 minCook
10 minReady
45 minTrans-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
|
|
| ½ | pound |
chocolate, bittersweet
null |
* |
| ¼ | cup |
cocoa powder
|
|
| ½ | cup |
pralines
crushed |
* |
| 1 ¼ | cups |
pirouette cookies
crushed |
* |
| 2 | cups |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
gianduja
chopped |
* |
| 15 | ml |
vegetable oil
|
|
| 226.8 | g |
chocolate, bittersweet
null |
* |
| 59 | ml |
cocoa powder
|
|
| 118 | ml |
pralines
crushed |
* |
| 296 | ml |
pirouette cookies
crushed |
* |
| 473 | ml |
cream
|
|
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.
