Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Hazelnut praline paste |
| 375 grams | Sugar |
| 750 grams | Butter |
| 1 kilograms | Chocolate |
| 1 \N | Litre cream |
| 12 grams | Gelatine |
| 20 \N | Eggs |
| 80 grams | Coffee (ready made) |
| 50 millilitres | Rum |
NO. 1
NO. 2
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
No. 1. Cream together until light.
No. 2. Melt chocolate, add melted gelatine, eggs, coffee and rum.
Lastly fold in soft whipped cream.
Spread No⅒ about 5 mm thick in a mould, top with No⅕. Refrigerate till set.
Source: Given to share with the express permission of Chef de Cuisine