You will need
- Biscuit should be:
- not roasted hazelnuts - 200 grams;
- - sugar - 150 grams;
- - flour - 50 grams;
- - cocoa powder - 30 grams;
- four large eggs;
- - vanilla essence, baking powder - 1 teaspoon.
- For the cream:
- - butter - 300 grams;
- - Nutella or similar chocolate nut butter - 200 grams;
- - chocolate 45-60% cocoa 200 grams.
- To layer and decorate:
- one wafer layer;
- - roasted hazelnuts - 100 grams;
- - chocolates round shape - 12 pieces.
Prepare the sponge cake, chop the hazelnuts using a grinder or immersion blender. Whisk the eggs with vanilla essence and sugar to make a light fluffy mass.
Add sifted flour with baking powder and cocoa, stir gently, try to damage the less air bubbles in the egg mass. Add the ground hazelnuts, mix.
Turn batter into a greased form. Place in oven, bake for thirty minutes. Temperature - 180 degrees. Not recommended in baking, open the oven door.
Prepare the cream. Smash the chocolate into pieces, put in a water bath. Melt the chocolate, remove from the heat, let cool to room temperature. Put in the bowl of a mixer soft butter, melted chocolate and Nutella. Mix until smooth and smoothness at low speed. Put the cream in the fridge for twenty minutes.
Cut the cooled cake into two or three parts along. Put the first cake on a dish, brush with cream, sprinkle with crumbled wafers. Cover with the second cake layer, repeat layers. Cover your last layer, cover the top and sides of cake with cream. Decorate sides of cake chopped roasted hazelnuts. Place candy. Give the cake to infuse in the refrigerator for two hours. Enjoy your tea!