Prepare the nuts. Brown kernels in a pan or in the oven. Then they taste and smell will increase. Approximately 10 pieces one-piece "butterfly" walnut and hazelnut to defer to caramelize, and the remaining to turn into crumbs.

Plant each nut on a toothpick. Boil dark caramel in a saucepan with a thick bottom. First, it will Sacharissa, but continue to cook, stirring, soon it will become glossy and beautiful. Walnuts, each quickly dipped in caramel and put on a stand or on the foil.

Next, remove the caramel from the heat, dip it in the hazelnuts and give it a nice drain in a vertical position. The secret is in the density (temperature) caramel. First, it can drain drops, then dip the nuts again. At some point, the caramel will stretch the tail, it can be cut. Beautiful nuts to install the tails down until cool. The tails make a very strong and rapidly frozen.

The oven to put on heating to 180°C. mix the Flour with the baking powder. Ingredients for the cake divided into two equal parts. Beat eggs with sugar in a fluffy white mass. In the first part to send the nuts, in the second restofline chocolate. Slowly sift the flour into the dough while stirring with a spatula. The cakes bake for about 40 minutes, Willingness to check the match. After you put on the grill, allow to cool completely

Whip cream with brown sugar Demerara TM Mistral. 60 g butter room temperature vzbit with condensed milk.

Cakes divided into 2-3 parts, matter in the form of what diameter they make. To assemble the cake, generously lubricating the sour cream, alternating chocolate and nut cakes, as well as each soak coffee and tea, respectively color. Cream to fill all the voids on the sides.

Condensed milk whipped with butter and to align them to the cake using a spatula or knife. After generously sprinkle sides walnut crumbs.

The chocolate and butter melt in a water bath, let cool slightly and cover the cake top, making streaks. Then decorate with nuts in caramel and send in the cold for several hours.

Note: in the preparation of cakes I used a slow cooker with a Cup diameter of about 19-18 see Stand for nuts can be made of foam, gluing it to the wall, it perfectly captures the sticks with nuts and not allow to fall.