Truffle Cake Creative

In a mixing bowl with a wish, whip all ingredients but the butter together for 6 to 7 minutes at high speed, then fold the melted butter. Spread on a silicon mat at 5mm and bake.

Warm up the Festipak and glucose to 80 °C and pour over the chocolate. Use an immersion blender for a good emulsion.

Mix both ingredients together, to create an emulsion, pipe it into a half-sphere silicon mold, and freeze.

In a mixing bowl with a whisk attachment, whip the Ambinate chocolate to a soft peak.

Toast the hazelnuts in an oven at 150°C, allow to cool down, and crush them unevenly. Melt the chocolate and oil together to 40°C and add the hazelnuts.

Laminate the Pralicrac at 3mm. in between two baking paper, and cut discs to fit the bottom of the rolled biscuit.

Spread 250 grams of creamy ganache on top of one sheet of baked chocolate biscuit, cut bands of 2,5 x 50 cm, and roll them to create the base of the finished good. Add in the bottom the disc of Pralicrac, and allow it to cool down in the fridge. Dip into the chocolate coating, add the frozen half sphere of praline, and pipe on top the Ambiante chocolate, decorate with some pieces of hazelnut and chocolate curls.