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Gianduja Truffle Cake with Burnt Hazelnut Ice Cream

Gianduja Truffle Cake with Burnt Hazelnut Ice Cream is built on Gianduja Chopped, Vegetable Oil, and Dark Chocolate. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 lb
• 1 tbsp
• 1/2 lb

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