Description
Indulgent Nutella and White Chocolate Ganache Cake promises pure chocolate bliss with layers of rich flavor. Silky ganache and creamy Nutella create an irresistible dessert that chocolate enthusiasts will crave.
Ingredients
Scale
Cake Base:
- 250 grams (8.8 ounces) flour T55
- 150 grams (5.3 ounces) unsalted butter
- 100 grams (3.5 ounces) icing sugar
- 1 egg
Chocolate and Sweet Ingredients:
- 50 grams (1.8 ounces) dark dessert chocolate (52% cacao)
- 75 grams (2.6 ounces) Nutella
- 90 grams (3.2 ounces) Lindt vanilla white chocolate
- Kinder Surprise
- Kinder Bueno
- Kinder Country
- Chocolate balls (gold, silver, etc.)
Cream and Binding Ingredients:
- 175 grams (6.2 ounces) full cream (30% mg)
- 420 grams (14.8 ounces) cream fleurette (33% mg)
- 4 grams (0.14 ounces) gelatin sheets (2 sheets)
Instructions
- Prepare Nutella ganache by finely chopping chocolate and placing it in a heatproof bowl with Nutella. Apply gentle microwave heat for 30 seconds, stirring until partially melted.
- Heat 100 grams () of cream to boiling point, then gradually incorporate into chocolate mixture in two separate additions, stirring thoroughly after each pour.
- Blend 50 grams () of cold cream, followed by an additional 25 grams () of cream, mixing until achieving a silky smooth consistency. Cover with plastic wrap and refrigerate overnight.
- For white chocolate ganache, break white chocolate into small pieces and microwave briefly. Simultaneously, soften gelatin in cold water.
- Gently warm 200 grams () of cream without allowing it to boil. Dissolve softened gelatin into the warm cream, then gradually pour over white chocolate in three incremental stages while continuously stirring.
- Add remaining 220 grams () of cream, blending if necessary to ensure complete integration. Refrigerate overnight, covered.
- Create cookie dough by combining flour, cold chopped butter, and powdered sugar in a mixer until achieving a sandy texture.
- Incorporate egg at low speed, mixing just until ingredients are fully integrated. Refrigerate dough for one hour to firm.
- Roll chilled dough on parchment paper to approximately 3 millimeters (0.12 inches) thickness. Cut desired shapes, removing excess dough.
- Transfer shaped dough to a freezer-lined baking sheet. Preheat fan-assisted oven to 170°C (340°F).
- Delicately puncture cookie surfaces with fork tines. Bake for approximately 18 minutes across two oven racks, removing silicone mats four minutes before completion.
- Allow cookies to cool completely on a wire rack.
- Chill mixing bowl and whisk attachment for 30 minutes prior to whipping vanilla ganache until soft peaks form. Transfer to a piping bag with a smooth tip.
- Repeat whipping process with Nutella ganache, using a piping bag fitted with a ridged tip.
- Assemble dessert by placing one cookie on a serving plate. Pipe alternating layers of white chocolate and Nutella ganache.
- Carefully position second cookie on top. Pipe additional ganache for complete coverage.
- Embellish with Kinder chocolates and chocolate spheres. Refrigerate until serving time, ideally consuming within 24 hours for optimal flavor and texture.
Notes
- Prepare ganaches a day in advance for optimal flavor development and smooth consistency.
- Chop chocolates precisely, ensuring even melting when combined with heated cream.
- Carefully dissolve gelatin in warm cream to create silky, stable white chocolate ganache texture.
- Chill dough thoroughly to prevent spreading and maintain crisp cookie shapes during baking.
- Use gentle fork pricks on cookie surfaces to prevent potential bubbling and ensure even baking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 473 kcal
- Sugar: 38 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 1.2 g
- Protein: 6.5 g
- Cholesterol: 40