Gianduja truffle cake

6 servings
35 min
25 min
Very Easy
The beauty of friendship is in sharing the sweet things in life. They do not have to be expensive, just thoughtful.


Number of serving: 6
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


  • 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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