Gianduja Sundae Recipe
fudgy cake, toasted hazelnut ice cream, luxardo cherry
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Ingredients
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Gianduja Sundae Ingredients
Method
Preparation Directions
- 1
Prepare the Fudgy Cake
Bake the fudgy cake according to your favorite recipe or use a store-bought version. Allow it to cool completely before cutting it into squares.
- 2
Toast the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10 minutes or until golden brown, tossing halfway through. Let them cool, then chop coarsely.
- 3
Assemble the Sundae
In a serving bowl, place a square of fudgy cake at the bottom. Add two scoops of hazelnut ice cream on top of the cake. Drizzle chocolate sauce over the ice cream, add the chopped toasted hazelnuts, and top with Luxardo cherries. Finish with a dollop of whipped cream if desired.
