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Home / Chocolate Hazelnut Cookie Crunch Gelato Cake

Chocolate Hazelnut Cookie Crunch Gelato Cake

Chocolate Hazelnut Cookie Crunch Gelato Cake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Chocolate Sponge Cake
  • Rum Soak
  • Chocolate Gelato
  • Hazelnut Gelato
  • Final Assembly

Chocolate Sponge Cake

300g (10.6oz)
200g (7.1oz)

Method of Preparation

  1. Combine ingredients in a mixing bowl; mix with the whip attachment until mixture is smooth and creamy.
  2. Spread onto a sheet pan or desired mold.
  3. Bake at 180°C/356°F until done and use as needed in final assembly.

Rum Soak

100g (3.5oz)
100g (3.5oz)
25g (0.9oz)

Method of Preparation

  1. Bring everything to a boil and use as needed in final assembly.

Chocolate Gelato

2500g (88.2oz)
1000g (35.3oz)

Method of Preparation

  1. Combine all ingredients and mix well with an immersion blender.
  2. Place in batch freezer and process according to machine's instructions.

Hazelnut Gelato

2500g (88.2oz)
1130g (39.9oz)

Method of Preparation

  1. Combine all ingredients and mix well with an immersion blender.
  2. Place in batch freezer and process according to machine's instructions.

Final Assembly

75g (2.6oz)
as needed

Final Assembly

  1. Use a cake ring that is about 1 inch smaller than the ring you will use to build the gelato cake. Cut-out the cake layer from the Chocolate Sponge Cake and place on a Silpat® lined sheet pan.
  2. Once you've created the bottom cake layer, use a pastry brush to apply the Rum Soak. Freeze for about 10-15 minutes.
  3. Remove the rum-soaked cake layer from the freezer. Using an offset spatula, scoop the on top of the created cake layer, spreading the Arabeschi® evenly across.
  4. Using the mold that you will build your gelato cake with, place the mold on top of the cake and Arabeschi® crunch layers. Return to the freezer for 10-15 minutes.
  5. While that is setting, use a gelato spatula to soften the Chocolate and Hazelnut Gelato. This will allow it to easily insert into the gelato cake mold.
  6. Remove the now molded cake and crunch layer from the freezer and use the back side of your spatula to spread the Chocolate Gelato into the cake ring, over the two previously created layers.
  7. Place in the blast freezer for 15-20 minutes and then fill the mold with the Hazelnut Gelato.
  8. Once the gelato cake mold is completely full, sweep the straight edge of an offset spatula over the cake ring in order to achieve a nice smooth top.
  9. Immediately place in the blast freezer for 20-25 minutes.
  10. Once set, use a blow torch to gently warm the cake ring until it releases from the frozen gelato cake.
  11. Place the frozen gelato cake onto a glazing rack; gently pour portioned over the top of the gelato cake allowing it to cover the entire cake, leaving a beautiful, lasting chocolate coating.
  12. Finish with whatever décor you desire or store well wrapped in the freezer until ready to decorate.