Time of preparation: 1 hour and medium complexity
Ingredients for the first layer:
2.4 oz (70 g) butter,
3.5 oz (100 g) dark chocolate /70% of cocoa,
3.3 oz (1 dl) milk,
5.2 oz (150 g) ground hazelnuts,
5.2 oz (150 g) ground whole wheat biscuits
Ingredients for the second layer:
5 tbsp icing sugar,
2 vanilla sugar,
5.2 oz (150 g) butter,
3.3 oz (1 dl) heavy cream,
3.5 oz (100 g) ground hazelnuts
Ingredients for the third layer:
13.5 oz (4 dl) whipping cream,
7 oz (200 g) dark chocolate / 70% of cocoa,
1 oz (30 g ) butter
The first layer:
Melt butter with chocolate and milk, add the hazelnuts and biscuits. Stir well ingredients to be well combined. Mass place on a tray and attenuate the surface. Dispose in refrigerator.
The second layer:
Mix the egg yolks with the sugar and vanilla powder. Egg whites separately whisk and add to the egg yolks. Put on the steam, about 10 minutes. Then, cream gently chill, add the butter and blended. Whisk the cream firmly and add the cream. In the end add ground hazelnut and lightly mix. This part applied to the first layer and cooled again back in the refrigerator.
The third layer:
Whipping cream let to start boil, but do not allow boiling. Add the broken chocolate and stir to completely dissolve the chocolate. Cream cool, add the butter and briefly blended. This part of second layer, apply over the first layer and again dispose in refrigerator. After 2-3 hours cooling, the cake is ready for tasting.
– Instead of hazelnuts can be put walnuts or almonds. – Instead integral, can any ground biscuits. – In the middle part can be added fruits by your choice. – As far as sugar is concerned, it just goes to another part of the cake and it was sweet enough. If you prefer sweeter, you can add a couple of tablespoons of the ground powder sugar.