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Home / Dark Chocolate Hazelnut Cookie Crunch Gelato Cake

Dark Chocolate Hazelnut Cookie Crunch Gelato Cake

Dark Chocolate Hazelnut Cookie Crunch Gelato Cake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Chocolate Cake
  • Gianduiotto Gelato
  • Biscotto Arabeschi® Crunch Layer
  • Final Process

Chocolate Cake

450g (15.9oz)
150g (5.3oz)
150g (5.3oz)

Method of Preparation

  1. Spray mold with Pam® spray.
  2. Combine with cream and milk in a mixing bowl with a whisk attachment.
  3. Mix until a smooth and creamy texture is obtained.
  4. Pour batter into a prepared half sheet tray.
  5. Bake at 177°C/350°F for 10-12 minutes.
  6. Allow to cool before using in final assembly.

Gianduiotto Gelato

2500g (88.2oz)
1 bag (35.2oz)
10g (0.4oz)

Method of Preparation

  1. Add whole milk and together.
  2. Add .
  3. Mix with an immersion blender.
  4. Put into the batch freezer.

Biscotto Arabeschi® Crunch Layer

75g (2.6oz)
75g (2.6oz)

Method of Preparation

  1. Melt chocolate over a double boiler or very carefully in the microwave.
  2. Add and mix well.
  3. Spread a thin layer into desired mold.
  4. Place in freezer to set and use as needed.

Method of Preparation

  1. Place an entremet on a Silpat® lined sheet pan and place in the freezer.
  2. For your gelato insert, pull the desired flavor from the display case and soften enough of the gelato in order to make one gelato cake (roughly one pan of gelato).
  3. Pull the sheet pan from the freezer, and use the back of the gelato spatula to spread the softened gelato into the entremet. Use a large offset spatula to sweep over the insert in order to achieve a flat top.
  4. Immediately place the gelato insert in the blast freezer and allow to set.
  5. Place a cake ring on a Silpat® lined sheet pan.
  6. Place a cake layer and the Biscotto Arabeschi® Crunch Layer in the center of the cake ring; place in the blast freezer to cool.
  7. Remove your cake ring on the sheet pan from the freezer.
  8. Using the back side of your gelato spatula, spread softened gelato into the bottom of your cake ring, over the cake layer and the Biscotto Arabeschi® Crunch Layer, fill in the cake ring about half full, being sure to press out any air pockets that might form.
  9. Quickly remove your gelato insert from the blast freezer and place in the center of your cake ring.
  10. Fill in the remaining space of the cake ring with gelato.
  11. Using a large offset spatula, sweep the straight edge of the spatula over the cake ring in order to achieve a flat top.
  12. Immediately place in the blast freezer to set.
  13. Once set, remove cake ring, using a blow torch to gently warm the cake ring until it releases from the gelato cake.
  14. Store well wrapped in the freezer until ready to decorate.