Ingredients

• 250 g dark chocolate
• 250 g gianduia chocolate
• 200 g fresh cream
• 50 g puffed rice
• 25 g chopped hazelnuts

FOR THE BASE
You do melt the chopped dark chocolate and mix it with the puffed rice and chopped hazelnuts, obtaining a kind of dough.
Lined a ring mold (ø 22 cm) with baking paper, on the bottom and on the edges, then distribute the puffed rice mixture so as to cover the bottom of the mold and the edge, for a height of 2 cm, as if it were a shortcrust pastry shell. Put it to rest in the refrigerator for 30 minutes.

FOR THE GANACHE
Chop gianduia chocolate and collect it in a bowl.
Heat the cream, pour it over the chocolate and stir until melted. Wait for the ganache obtained to drop below 30 ° C, then pour it into the puffed rice shell.
Put the cake to consolidate in the refrigerator overnight.
Serve it completing as desired with praline hazelnuts, whole and chopped.

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