Today it’s  a big party for all my greedy friends,
a masterpiece of the master chocolatier, Guido Castagna.
He gives an elegant and innovative combinations
using the wonderful Piedmont chocolate .
This cake is one example,
not of easy implementation,
but I assure you that the result is sublime.
A crunchy chocolate biscuit is the base of the cake base,
a soft cream gianduiotto, a heart of creme brulee…
the celebration of pleasure.

Recommended wine:

We remain in Piedmont,
Barolo Chinato Cocchi,
in harmonious fragrance, pleasant taste,
is ideal to accompany this delight.

And now … LIGHT THE FIRES!

INGREDIENTS:

For the cocoa biscuit:

-60g Of almond flour

-10g Cocoa powder

-75g Sugar

-75g Of flour

-60g Of butter

For the creme brulee:

-50g Of egg yolks

-45g Sugar

-250g Cream

-For The cream gianduiotto:

-250g Of custard

-250g Of gianduiotti

-350g Cream

-10g Of gelatin

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Begin to prepare the biscuit:
in a bowl, mix the powder (ground almonds, cocoa, flour,
00 flour, sugar and butter last:
you’ll obtain  a crumble, put it in a baking dish
lined with baking paper,
aids such as a circle so that the contour of the
cookie is accurate.
Bake for about 15 minutes in the oven at 160 degrees.
Now the creme brulee:
Work the egg yolks with the sugar, add the cream heated to the maximum
at 80 °, poured into a silicone mold and bake for 30 minutes at 90 °.
And now the gianduiotto cream cream :
Add  to the warm custard  some gelatin,
you’ve done before soaked in cold water,
then gianduiotti that you have melted in a water bath,
Finally add the cream stirring constantly from bottom to top.
We can finally proceed to
packaging  the cake,
cookie and creme brulee must be cold,
put the brulee with a smaller circle on the cookie
in such a way that the circle of cream is slightly smaller than the circle of the biscuit,
at this point with the help of a pastry bag,
topped the cake with the  ginduiotto cream .
Keep in the fridge for at least two hours,
dusted with cocoa powder
and decorated to your taste.

Et voila … a pleasure to gianduiotto!