BISCUIT
9 eggs
180 g of sugar
160 g of butter
200 g of dark chocolate
200 g of fried hazelnuts
50 g of ground biscuits or crumbs
4 large spoons of dark bitter cocoa
2 small teaspoons of baking powder
half a teaspoon of cinnamon
half a teaspoon of instant coffee
1 tablespoon of vanilla extract (or sugar)
CREAM
500 ml of sweet cream for whipped cream
200 g of chocolate with a lot of cocoa (60-70%)
2 large spoons of bitter cocoa
100g Nutella
1/2 bag of powdered gelatin
TOpping FOR BISCUIT
about 2 dcl of milk
1 teaspoon of vanilla extract
First, let’s make the cream.
Heat the sweet cream for the whipping cream until almost boiling, but do not let it boil. Whisk the bitter cocoa with a little cream to combine and whisk into the warm cream. Break the cooking chocolate (mine had 54% cocoa) into cubes and, stirring gently, melt it in the cream.
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