This is a variation on the popular Napolitana layered gelato cake. It is quite beautiful. The flavors and textures are excellent together. Do not worry if you do not have the correct size in the mold. You can simply use a bowl to layer the flavors, the taste will be identical.
Recipe courtesy of Capogiro Gelato
Episode: Food Revolution
Print
Total:
12 hr 15 min
Prep:
30 min
Inactive:
11 hr 45 min
Yield:
10 servings
Level:
Easy

Ingredients

  • 3 cups cioccolato scuro (bitter chocolate) gelato
  • Olive oil, for greasing
  • 3 cups white chocolate gelato
  • 3 cups bacio (chocolate hazelnut) gelato
  • Caramelized hazelnuts, chopped
  • Sugar cookies or warm chocolate sauce, for serving

Directions

Special equipment: One 10- by 3- by 3-inch metal terrine

Allow the cioccolato scuro gelato to "warm" up a bit at room temperature for about 15 minutes. You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand. Mix the gelato in a chilled bowl until soft but not melting. 

Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel. Make sure you get into the corners. 

Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides. Push into the corners and smooth the wrinkles using a clean dry paper towel. Place the terrine in the freezer for 15 minutes to chill. 

Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third. Push the gelato down firmly into the corners using a small offset spatula. Level the surface, and then freeze for 1 hour. 

Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next. 

After leveling the top, pour the chopped caramelized hazelnuts onto the surface. Take the plastic edges and cover the surface, pressing the nuts into the gelato. Freeze overnight. 

To serve, remove the terrine from the freezer and let stand for about 8 minutes. Using the plastic wrap, slowly lift the gelato out of the terrine. Unwrap the plastic and invert onto a serving tray. You can tip the terrine on its side to view the nuts. 

Run your knife under very hot water, wipe dry and slice the terrine. Do this before each slice. Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Triple Chocolate Pudding

Triple Chocolate Cookies

Recipe courtesy of Ellie Krieger

Amy's Triple Chocolate Bangers

Recipe courtesy of Nick Benninger

Triple Chocolate Cookies

Recipe courtesy of Bobby Flay

Triple Chocolate Chunk Cookies

Recipe courtesy of Claudia Sidoti

Triple Chocolate Brownies

Recipe courtesy of Nigella Lawson

Triple Chocolate Holiday Trifle

Recipe courtesy of Nealey Dozier

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here