---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Gianduja Truffle Cake with Burnt Hazelnut Ice Cream
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       2 lb Gianduja; chopped
       1 tb Vegetable oil
     1/2 lb Dark chocolate
            =  (bittersweet)
     1/4 c  Cocoa
     1/2 c  Crushed praline
   1 1/4 c  Crushed pirouette cookies
       2 c  Cream
  
       Melt gianduja. Combine crushed praline with oil and
   blend with melted gianduja and crushed pirouette cookies.
   Pour into a stainless steel or glass mold. Dust generously
   with dark cocoa. Set aside. Melt bittersweet chocolate and
   let cool while still remains a liquid.
       Whip cream stiff and fold into melted bittersweet
   forming a light mousse. Spread mousse onto gianduja base.
   Smooth top neatly and chill. To serve, dust lightly with
   cocoa and slice into 1/2-1 inch pieces. Arrange 2 to 3
   pieces on a plate in a geometric fashion and serve with
   burnt hazelnut ice cream.
    Yield 1 large bande (3 1/2 inches by 22 inches).
      CHEF DU JOUR  ROXSAND SCOCOS    SHOW #DJ9249
  
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