For the biscuit:
- 4 eggs
- 8 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of milk
- 1 tsp baking powder
- 4 tablespoons Nutella
- 2 tbs crushed hazelnuts
- 1 tbs sugar
- 1 tbs cocoa
- 150 ml of milk
- 250 ml sweet cooking cream
- 200 g of dark chocolate
- 2 tbs Nutella
For sprinkling:
- crushed hazelnuts about 50 g (first roasted in a pan for about 10 min, then crushed)
Preparation:
- First beat the eggs and sugar with a mixer until foamy, then add the remaining ingredients for the biscuit. Pour the mixture in an oiled and floured circular pan with removing side, and bake at 180 C degrees for about 20 minutes. Leave to cool after baking.
- Prepare the filling: put the cooking cream to heat in a pot, add the chocolate and nutella and let it melt and blend everything until smooth. Leave to cool down. I put it in the freezer to harden quicker.
- Prepare the syrup by boiling the milk, sugar and cocoa for 5 minutes and add the juice after removed from fire.
- Then, take the biscuit and cut it horizontally in 2 equal circles.
- Align the first layer on the cake plate, and pour 1/2 from the syrup over the biscuit.
- Apply little less than half filling and sprinkle crushed hazelnuts. Then add the 2nd layer and repeat the procedure and spread the filling all over the cake.
- Decorate as desired, I think it's the best to decorate with hazelnuts.
- Put it in the fridge and serve after several hours.
