Classic Cake Gianduja

In a jug, emulsify the oil with the egg yolks and the first portion of egg whites, the salt, and the inverted sugar.

Gently fold in the flour, cocoa, and baking powder—previously sifted—using a whisk.

Whip the remaining egg whites with the sugar and the cream of tartar.

Using a rubber spatula, take a small amount of whipped egg whites and lighten the egg-and-flour mixture, then combine the mixtures.

Spread 700 g of mixture onto silicone mats with a rim.

Rotary oven: Bake at 170 °C for 25 minutes in the rotary oven with the valve closed.

Convection oven: Bake at 150 °C for 20 minutes with the valve closed and an additional 5 minutes with the valve open.

Remove immediately from the tray and let cool at room temperature, making sure to turn it upside down.

Bring the milk and the glucose syrup to a boil.

Add the melted gelatin mass and emulsify over the chopped Gianduja chocolate.

Finally add the cold liquid cream and continue the emulsification for at least one minute.

Let the mixture set in the refrigerator for at least 12 hours.

Whip the chocolate ganache in the planetary mixer as needed, making sure to chill the bowl in the freezer before whipping the ganache.

This cream is suitable both for being piped into a mold and for being used with a piping bag.

In a small saucepan, heat the milk, cream, and salt to 60 °C.

Add the melted gelatin mass.

ChatGPT ha detto: Pour the hot milk over the hazelnut paste and the hazelnut praline in a jug, and emulsify with an immersion blender for at least one minute.

Pour into the mold and blast-freeze.

Dry-caramelize the sugar to obtain a light caramel.

Pour the caramel onto a silicone mat and let it cool.

Combine the cooled caramel and the hazelnuts in the cutter and blend until the mixture becomes a fluid paste.