Gianduja truffle cake

Name: Gianduja truffle cake
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6
Cuisine: En
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

vote now

Other

6 servings

Very Easy

1 hour

The beauty of friendship is in sharing the sweet things in life. They do not have to be expensive, just thoughtful.

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

Daily menu

To receive the Petitchef tasty newsletter, please enter your email

Preparation

Preparation35 min

Cook time25 min

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.