List of Ingredients
- 11 OZ. of chocolate gelato
- 5 OZ. of sugar
- 4 of apricots, pitted
- 4 OZ. of butter, softened
- 4 OZ. of hazelnut flour
- 3 1/2 OZ. of common flour
- 1 OZ. of hazelnuts, chopped
- 1/2 OZ. of cocoa powder
- a pinch of salt
- Gelatin in sheets
- Butter
- Lemon
Method
To make our recipe for chocolate gelato cake with apricot sauce, start by making the exterior crust: Add the type “00” flour, butter, 100 g sugar, hazelnut flour, cocoa powder, chopped hazelnuts and salt to a bowl. Mix the ingredients with your hands until the mixture is crumbly and evenly distributed. Set the ring of a hinged cake mold (ø 18 cm) onto a baking sheet lined with baking parchment and spread the crumble inside the ring, pressing it with your fingertips to make a compact base with no holes. Bake at 355°F (170°C) for 18-20 minutes. Then remove the ring and let the crust cool to room temperature.
Soak ¼ of a sheet of gelatin in cold water for about ten minutes. Slice the apricots and brown them in a pan with 50 g sugar and 1 tablespoon of lemon juice for a couple of minutes. Then blend the mixture using an immersion blender, adding the gelatin sheet once blended (making sure to squeeze any excess liquid after soaking). Continue heating until the gelatin melts. Then line a cake tin (ø 16 cm) with food-grade aluminum foil and pour in the softened chocolate gelato. Level the top and let it harden in the freezer for 6 hours or until it becomes compact enough to remove the cake mold.
Then you’ll place the chocolate crust on a tray and spread 2/3 of the apricot sauce on the bottom. Let refrigerate for 15-20 minutes. Remove the chocolate gelato from the cake tin and use it to cover the layer of apricot sauce. Decorate the surface of the cake with the remaining apricot sauce, adding lemon verbena leaves if desired. Serve after a few minutes.