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Cake chocolat

๐—ช๐—ฎ๐—ฟ๐—บ ๐—บ๐—ถ๐—น๐—ธ ๐—ฏ๐—ถ๐˜€๐—ฐ๐˜‚๐—ถ๐˜๐˜€ ๐—ฎ๐—ป๐—ฑ ๐—ฐ๐—ต๐—ผ๐—ฐ๐—ผ๐—น๐—ฎ๐˜๐—ฒ

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๐ˆ๐๐†๐‘๐„๐ƒ๐ˆ๐„๐๐“๐’:

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โ€ข 365ml (1 ยฝ cup) warm milk
โ€ข 200 g chocolate, melted
โ€ข 4 tbsp chopped hazelnuts, divided
โ€ข 30g (2 tbsp) cocoa powder
โ€ข 400g biscuits
โ€ข For topping:
โ€ข 180ml (ยพ cup) heavy whipping cream
โ€ข 80g chocolate, melted
โ€ข For decoration:
โ€ข Hazelnut cream
โ€ข Hazelnut grains

๐ˆ๐๐’๐“๐‘๐”๐‚๐“๐ˆ๐Ž๐๐’:

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1. In a bowl combine warm milk, melted chocolate, half of the chopped hazelnuts, cocoa powder and mix until smooth.

2. Place 2 1/2 packs of biscuits into a bowl and crush each biscuit into 4 parts. Add remaining chopped hazelnuts to the same bowl.

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3. Gently pour chocolate sauce over crushed biscuits and mix well. Make sure all biscuits are covered with the sauce.

4. Transfer the โ€œbatterโ€ into a springform cake tin and press down well with a spoon to avoid air gaps.

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5. In a separate bowl whisk heavy whipping cream with melted chocolate and pour over the biscuit layer. Transfer to the fridge to chill overnight.

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6. Unmold the cake carefully. Decorate it with hazelnut cream and sprinkle it with hazelnut grains before serving. Slice and enjoy!

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