Chocolate Hazelnut Semifreddo Recipe

Melt Chocolate

Melt the dark chocolate in a heatproof bowl over simmering water. Once melted, remove from heat and let cool slightly.

Whip Cream

In a separate bowl, whip the heavy cream until soft peaks form.

Prepare Egg Mixture

In another bowl, whisk the egg yolks with sugar and vanilla extract until pale and creamy. Gradually fold in the hazelnut paste and melted chocolate.

Combine Mixtures

Gently fold the whipped cream into the chocolate mixture until fully combined. Pour into a loaf pan and freeze for at least 4 hours.

Preheat Oven

Preheat your oven to 180°C (350°F).

Melt Chocolate

Melt the dark chocolate and olive oil together in a heatproof bowl.

Mix Ingredients

In a large bowl, whisk together the sugar and eggs until light and fluffy. Stir in the melted chocolate mixture.

Combine Dry Ingredients

Sift together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.

Bake Cake

Pour the batter into a greased cake pan and bake for 25-30 minutes. Let cool before serving.

Prepare Gelatin

Soak the gelatin sheets in cold water for about 5 minutes.

Cook Raspberries

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down.

Blend and Strain

Blend the raspberry mixture and strain it through a fine sieve to remove seeds.

Add Gelatin

Heat the strained raspberry puree gently and add the soaked gelatin. Stir until dissolved, then cool.

Caramelize Chocolate

In a saucepan, melt the white chocolate over low heat, stirring frequently until it turns golden brown.

Mix Crumble Ingredients

In a bowl, combine caramelized white chocolate, butter, flour, and brown sugar. Mix until crumbly.

Bake Crumble

Spread the crumble mixture onto a baking sheet and bake at 160°C (320°F) for about 10-15 minutes until golden.