Beat the yolks with sugar. Add the ground nuts, stir. Separately, beat egg whites until soft peaks form and enter in the nut mixture with a spoon, gently stirring.

Put the dough in a detachable form on the cut out circle of baking paper. Bake for 25-30 minutes at 175 C. Then remove from the oven and allow to cool completely. If your baked cake behind the roll shape, it is best to remove it, lay a large sheet of baking paper so the melted chocolate didn't shed in the form and put the cake in the form. Look at the photo. It is possible to enclose and cellophane...

In a water bath melt the chocolate and mix it with 200 g of cream. Allow to cool. I took (as mentioned in several recipes) 2 milk chocolate "Milka", but it was so sugary-sweet that I added another 100 g of dark chocolate with orange and almonds -it saved the case from the point of view and taste, and quantity!

For the hazelnut cake without removing it from the mold, spread the cut along at 2 half bananas.

Pour the bananas evenly with chocolate mass.

Place in refrigerator for 2-4 hours on low, the mixture should harden. Recommended to leave in the fridge overnight. Remove from the mold, gently remove the baking paper.

Whip the cream with a mixture of vanilla sugar and fixer for cream. Put the bananas in the chocolate. Traditionally, the cake is decorated with candy "milk", but without them it is delicious!

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