Perugia kiss cake: the recipe for a gourmet and romantic dessert inspired by the famous pralines

There Cake with kisses from Perugina it’s a sweet gourmet and surprising, inspired by the famous dark chocolate and hazelnut pralines. A romantic and scenographic dessert, perfect to serve at the end of a candlelit dinner on the evening of Valentine’s Dayor bring to the table to celebrate aspecial occasion: from Women’s Day to Mother’s Day, from engagement anniversaries to birthday parties.

Reproducing the shape of chocolate in the maxi version is not difficult: just prepare a quick dough with flour, sugar, starch, baking powder and unsweetened cocoa powder, pour it in a pumpkin mold 20 cm in diameter, then place on the cake, once cooked, a ball of melted chocolate, hazelnut spread and crushed hazelnuts, which will simulate the whole dried fruit placed on the surface. Once ready, just cover the dessert with the melted dark chocolate then let it set perfectly before slicing it.

The result will be a slightly crunchy delicacy on the outside and very sweet in the heart, which will conquer even the most demanding palates. If you wish, you can use the blanket White chocolate instead of black or, for an even nicer look, you can cut the cake into layers, before frosting it, and fill it with the cream used to model the faux hazelnut.

In order to avoid unpleasant surprises when unmold cake, we suggest that you butter and flour the mold carefully, then wait a few minutes before inverting it on a wire rack: this way the cake will come out in an instant.

Find out how to prepare the Perugian Biscuit by following the step-by-step procedure and advice. If you liked this recipe, try other Valentine’s Day desserts as well.

How to prepare Perugia Biscuit

Crack the eggs into a bowl, add the sugar 1 and flavored with vanilla extract.

Whisk with electric beaters 2.

At the end you will have to obtain a clear and frothy mixture 3.

Add the sifted flour with the starch, the baking powder and the bitter cocoa 4.

Gently fold in the powders using a spatula 5until a creamy and homogeneous mixture is obtained.

Transfer the prepared dough to a well buttered and floured 20 cm diameter zuccotto mold 6.

Level the surface well with a spatula 7 and put in the oven at 180°C for about 35 minutes.

Meanwhile, melt the milk chocolate in a bain-marie with the chopped butter, until you obtain a smooth and velvety sauce. 8.

Add the crushed hazelnuts and the cream spread, mix well 9 and let it rest in the refrigerator for about half an hour.

When the mixture is firmer and more consistent, take it out of the refrigerator ten.

Once the cooking time has elapsed, remove the cake from the oven and let it cool slightly; then unmold it on a cake rack 11.

Quickly model the chocolate mixture with your hands, and give it the shape of a hazelnut 12.

Place it on the surface of the cake 13.

Break up the dark chocolate and melt it in a bain-marie with the butter, then let it cool and pour it evenly over the cake 14.

Once the cake is covered 15let the chocolate set at room temperature.

Arrange the Perugia kiss cake on a serving platter, cut into slices 16 and serve.

storage

The Perugia Biscuit can be stored in the refrigerator, in an airtight container, for 2-3 days massive.