1. In a bowl add egg yolk. Pour the milk in little by little, and mix. Add sugar and mix.
2. Transfer this milk mix into a small pan and heat it up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
3. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add glucose powder and nutella into the milk mixture. Mix well with a spatula until all is dissolved. Let it cool down completely in a water bath.
4. Once the milk mixture is cooled completely, add heavy cream. Whisk until well combined.
5. Place the mixture in your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
6. Transfer the ice cream to a storage container, and let it freeze until you eat!
1. Sift together the flour, cocoa and wheat starch. Set aside. In a small saucepan, combine the sugar and water and bring to a boil. Cook until all the sugar has dissolved. Remove from the heat and let it cool to room temperature. Set aside.
2. Preheat the oven to 170°C. Line the bottom and the sides of a 18cm circle cake pan with parchment paper. Tip : Put a bit of butter on the inside of the cake pan, it helps the parchment paper stick to it. Set aside.
3. In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5~6min). Slow down to low speed for a few seconds and then stop.
4. Gently add the sifted flour mixture from #1 and mix with a rubber spatula until incorporated well (make sure there is no lump).
5. Put butter and milk together and microwave them till the butter melts (about 20sec). Pour the butter mixture little by little into the cake mixture from #4. Mix gently with a spatula until it is homogeneous. Do not over mix.
6. Pour the cake mixture into the prepared cake pan and gently tap the bottom of the pan a few times to eliminate air pockets. Bake for about 20min or until done. Insert a skewer in the center of the cake : if there is no sticky butter residual, then your baking is done.
7. Remove from the oven and take the cake out of the pan. Let it cool to room temperature on the wire rack.
We prepare the almond praline powder
8. Spread out the almond slices in a single layer on a baking sheet and roast for about 10 min at 170℃, or until the almonds are fragrant and lightly brown.
9. Remove from the oven. In a small saucepan over medium heat, add the sugar water from #1. Bring it to a boil. Add the almond slices, swirling the water occasionally until the almonds begin to caramelize.
10. Transfer the almond praline on a parchment-lined baking sheet and flatten them to let it cool completely.
11. Grind the praline into a fine powder using a blender or a food processor. Set it aside.
and we make the whipping cream
12. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
NOTE : If your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, add cream stabilizer to the sugar ahead of this step. Add it when your cream is getting a soft peak.
put it all together
13. Slice the cake horizontally in 3 tiers. Brush syrup from #1 on top of each cake layer. Spoon some whipped cream from #12 over the bottom layer and spread it evenly. Then sprinkle almond praline powder evenly (as much as you want) over the cream, and place the second cake layer on top of it.
14. Repeat and place the top cake layer above. Chill the cake until set.
15. In a small cooking pan, heat up heavy cream (100ml). Remove from the heat just before boiling. Add the chocolate and melt them completely with the residual heat.
16 Place the cake on a wire rack over a rimmed platter or baking sheet. Immediately pour the chocolate ganache evenly over the top of your cake until desired coverage is reached.
Sprinkle some almond praline powder to decorate the cake.
180g chocolate (black, milk etc...) - crush into bite-size pieces
40g unsalted butter
100g heavy cream
1 1/2 tbsp corn starch - sifted
1. Pre-heat the oven to 130℃ (270F) degree. Grease the pound cake mold, dust with flour lightly and remove excess flour or line the pound cake mold with parchment paper.
2. In a small cooking pot, add heavy cream, butter and chocolate. Then heat until just melted over medium-low heat (without letting it boil), stir from time to time to avoid burning with a rubber spatula. Remove from the heat and set aside.
3. In a bowl, add egg and sugar, carefully stir them using a whisk until just combined.
4. Pour the egg mixture into chocolate mixture in several batches, stir well for each addition.
5. Add the sifted corn starch and mix well.
6. Transfer the batter to prepared pound cake mold. Tap the mold lightly to even the surface.
7. Bake the chocolate terrine in a water bath in an oven preheated at 130C for about 1h.
8. Let it cool and chill for a few hours or even overnight.