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Spoon the raspberry gelato over the chocolate hazelnut
spread in small pieces, filling in any large holes, then spread
it evenly with a warm rubber spatula. Cover the pan tightly
with aluminum foil and freeze for at least 6 hours, or overnight.
Run a knife around the inside of the pan, release the side of the pan, and revove it. Garnish the top of the cake with hazelnuts
and place back in freezer in covered serving dish for up to
1 week.
Serving:
To soften, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Slice the cake into wedges using a sharp knife ran under hot water. Enjoy!
be creative with this basic recipe—change the flavors or even add a crust
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