Description
E Nocciola torte al cioccolato. Italy is famous not only excellent pasta and pizza, but also wonderful desserts, which are so nice to enjoy a Cup of fragrant cappuccino autumn evening, somewhere in a small cafe in a nice Italian town. Lots of chocolate, cream, hazelnuts, and biscuits are just heaven for a sweet tooth and shokomanov! Eat it?
Ingredients
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Dark chocolate
300 g
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Chocolate milk
100 g
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Cream
400 ml
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Cookies
10 piece
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Hazelnuts
4 Tbsp
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Almonds
2 Tbsp
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Liqueur
2 Tbsp
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Butter
2 Tbsp
Cooking
For the future of dessert we need lots of chocolate, nuts, biscuits. If you don't like the bitterness of dark chocolate, I advise you to change the ratio and take more milk. I didn't change anything.
In a blender grind into fine crumbs, half of the hazelnuts and almonds together with cookies (6 pieces) and melted butter. I have had biscuit type cracker with chocolate, but you can take any sponge or protracted.
For the cream in a water bath and heat the cream. Parmalat 35% are perfect!
Don't forget to stir constantly. This, of course, easier to make in the microwave, but I won't risk a couple of times because everything just burned. Add the remaining nuts, liqueur and chocolate mixture cool.
In the original recipe specified form for terinov, I used a rectangular cupcake. It should vystelit with cling film (or a clean plastic bag, as in my case). On film put the mixture of cookies evenly and well we stamp.
The cooled chocolate mixture pour into a form. 4 things cookies break in half and laid across the dessert, as if to make the walls. You can just break in large chips, as you prefer. The dessert leave for 2-4 hours until fully cured, it is best to remove in the cold.
Gently turn on a dish and remove the foil. Decorate with nuts, cream or a crumb of cookies. The longer it stands in the cold, the tastier it becomes!
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