iconic chocolate becomes the protagonist in the dough and in the final decoration of this one gianduiotti cake. A sumptuous Christmas-style dessert covered with a soft cream enlivened by red currants and sprigs of rosemary.
Ingrediants
- 190 g of granulated sugar
- 3 eggs
- 100 ml of milk
- 350 g of flour 00
- 1 sachet of baking powder
- 100 g of gianduiotti
- 125 g of soft butter
for the cake:
- 250 g of mascarpone
- 150 g of fresh cream
- 50 g of powdered sugar
- gianduiotti
- a few sprigs of rosemary
- Red currant
for the decoration:
During the Christmas holidays, any excuse is good for a slice of cake. There gianduiotti cake it’s a creative recipe playing with traditional Piedmontese chocolate. The result is a very scenic and festive dessert wrapped in a soft white cream and characterized by the typical colors of Christmas such as red and green.
On the top of the cake there is the legendary chocolate that you can also find in the dough. And this recipe is not only beautiful and good but it is made without particular difficulties. Important note: serve it very cold from the fridge.
If you are looking for gods original sweets for the holidays starring the chocolates that are usually used to give and treat yourself, then also try the Ferrero Rocher cake and the Raffaello cake.
OTHER DELICIOUS RECIPES: Zuccotto with nougat and whipped cream, Christmas log tiramisu
How to prepare: Gianduiotti cake
How to prepare: Gianduiotti cake
Start preparing the gianduiotti cake by whipping the eggs and sugar with an electric mixer, until the mixture is light and puffy. Then add the soft butter and continue to beat until it is combined.
Add the sifted flour and baking powder and mix by adding the milk slowly. When you have obtained a homogeneous mixture, transfer half of it into a greased or floured 22 cm diameter springform pan. Make a layer of coarsely chopped gianduiotti.
Then add half of the remaining mixture and level. Bake in a preheated oven at 180 ° for about 45-50 minutes or until a toothpick stuck in the center of the cake comes out dry. Remove from the oven and allow to cool completely.
In a bowl, whip the mascarpone with the cream and sifted sugar with an electric mixer. You will need to get a foamy mass. Use it to completely cover the entire surface of the cake with the help of a pastry spatula.
Decorate the cake with the gianduiotti, the sprigs of rosemary and the currant. Place in the refrigerator until ready to serve.
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