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Gianduja Truffle Cake with Burnt Hazelnut Ice Cream

Gianduja Truffle Cake with Burnt Hazelnut Ice Cream is a cakes recipe made with Vegetable Oil, Pirouette Cookies, and Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 1/4 cup
• 2 cup

Method (preview)

1. 1

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

2. 2

   Pour into a stainless steel or glass mold.

3. 3

   Dust generously with dark cocoa.

4. 4

   Set aside.

5. 5

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

6. 6

   Whip cream stiff and fold into melted bittersweet forming a light mousse. Spread mousse onto gianduja base.

7. 7

   Smooth top neatly and chill.

8. 8

   To serve, dust lightly with cocoa and slice into 1/2-1 inch pieces.

9. 9

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

10. 10

    Yield 1 large bande (3 1/2 inches by 22 inches).

11. 11

    CHEF DU JOUR ROXSAND SCOCOS SHOW #DJ9249