Dissolve half a bag of powdered gelatin with 2 tablespoons of water, let it swell for about 10 minutes, and then gently heat it until it melts and mix it into the cream. Let it cool down well.
When it has cooled and compressed, add Nutella (or similar spread), mix everything gently to combine.
I usually make the cream in the evening, then in the morning, when everything has cooled down, I spread and fill the cake.
Perhaps it is not necessary to add gelatin at all, the cream looked quite solid, but since there is no butter in it – I didn’t want to risk it, so I added it anyway.
2.
Fry the hazelnuts in a pan or in the oven for a more intense flavor. While they are warm, remove the skin by rubbing them between a kitchen towel. Grind them, if you don’t like to feel a rougher texture, grind them 2 times.
Crush the biscuits into powder.
Melt the chocolate with butter in a bath.
Separate the yolks and whites.
Beat egg whites with a little salt.
Beat the egg yolks with sugar, add melted chocolate with butter, biscuits, hazelnuts, 2 small teaspoons of baking powder, cinnamon, instant coffee and rum, and mix everything well.
Coffee is added because it enhances the taste of chocolate.
At the end, mix in the egg whites by hand, making sure that the mixture does not subside (do not mix too energetically).
Line a cake mold (28-30 cm) with baking paper. Pour the mixture and bake it gently at 160 ° for about 45 minutes. This depends on the oven, mine is on the fan, and the best way to test if the biscuit is cooked is by testing it with a wooden stick, on which nothing should be left. However, do not overbake the biscuit – it remains quite juicy and moist. Let it cool completely before cutting.
4.
Cut the biscuit twice, to get three leaves, leave the most beautiful for the top.
Divide the cream into three parts, if you are going to spread the cream on the cake.
Soak each biscuit with the topping, spread with cream, flatten with a spatula, press and then decorate the cake as desired.
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5.
I spread the cream on the outside and on the sides because it was enough, sprinkled the edges with hazelnuts, and “combed” the top surface with a toothed spatula.
I decorated with ready-made pralines, which my son loves! And that’s it.
There are many possibilities for decoration, with whipped cream, whipped cream, chocolate glaze, fondant, etc
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