Gianduja truffle cake

Ingredients

• 16 oz gianduja chocolate
• 1 1/2 cups heavycream
• 4 Tbsp unsalted butter at room temperature
• 2 Tbsp frangelico liquor
• 1 1/3 cup unsweetened cocoa powder
• 1/2 cup unsweetened cocoa powder
• 18 slivers of orange or mandarin peel
• 2 Tbsp sugar
• 2 Tbsp orange flavored liquor

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Preparation

• Use a cake mix and follow the instructions on the box.
• Use a 9 inch rectangular cake pan. Let the cake cool before removing from pan.
• Put aside 1/2 cup Frangelico liquor that will be sprinkled on the cake later.
• Cut the Gianduja into 1 inch squares with a knife. Place the Gianduja in the food processor and pulse until finely chopped.
  
• Warm the heavy cream on low heat, just enough to be warm when you touch with a finger.
• Pour the cream over the Gianduja and blend for 30 seconds or until completely mixed and smooth, you may have to use a scraper to push the sides to the center.

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