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Wow your guests with your rendition of this gourmet Italian gelato cake.

2 pints cioccolato scuro gelato, slightly softened
1/4 cup heavy cream
13-ounce jar chocolate hazelnut spread
2 pints raspberry gelato, slightly softened
chopped toasted hazelnuts

Spoon the cioccolato scuro gelato in small pieces into a 10-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula. Cover and freeze for 1 hour. Heat cream and stir in chocolate hazelnut spread. Let cool slightly. Pour the mixture over the cioccolato scuro gelato and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.

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