Hazelnuts dry in the oven, heated to 180 C. Keep an eye on him, as soon as the husk cracks and the nut Pozolotina, get, since they tend to walk under the influence of the internal temperature and can burn, even when you will take out from the oven. Now the husk is very easy to remove - RUB the nuts with your fingers, and it will crumble.

Pour into a saucepan with 30 ml of water, add 120 g of sugar and bring to a boil, stir in the nuts* and cook the caramel. Do not stir contents of saucepan with a spoon, just move, monoklonale her. Drip the caramel on the plate, if it is frozen, remove the pan from the heat. *I cooked praline as advised Yulia Vysotskaya, but, as a result, the sugar crystallized on the trail. photos it shows. Caramel does not tolerate when it is stirred. Apparently, the nuts in this case played the role of the spoon as I tilted the pot. So the best way is to cook the caramel to amber color and sample on the ball and only then add nuts, stir and pour on the Mat to cool.

Pour the caramel with nuts on a silicon Mat or parchment, let cool down and solidifies.

Prepare a water bath - the bottom of the small pan should not touch water in a large. In a small saucepan pour the milk and add the chocolate, broken into small pieces. Heat until the chocolate melts. Cool. Prepare a strong coffee. I was preparing soluble 100 ml of boiling water 2 teaspoons of coffee + alcohol. Cool.

Nuts with caramel lightly chop with a knife or briefly scroll in a food processor. Going to be quite a large baby.

Very cold cream and whisk until thick, smooth and add melted chocolate. Mix.

Pour the caramel-nut crumb

And raisins (it can be pre-soaked in alcohol for 30 to 40 minutes). Mix.

Split form (diameter 22 cm) line a rimmed cling film. Savoiardi one at a time, quickly dip in the coffee and place the bottom layer of biscuits. *Savoiardi in the coffee dip briefly, not giving him much soak, otherwise the cookies will spread just under the heavy cream.

Then creamy chocolate cream.

And again a layer of biscuits dipped in coffee. Cover the form with foil and put in the freezer not less than 4 hours. I have the cake stood almost a day.

Then the hot hair dryer podpravit wall and the bottom of the form and remove it. Garnish with whipped cream, melted chocolate, powdered sugar and almond petals. The cream here is not as delicate as one would assume, since the composition of dry components too much caramel, nuts, raisins, but this is a peculiarity of this cake. Tastiest dessert is when stand at room temperature. Cut with hot dry knife. Moreover, a better cold cut the cake, and to eat when the piece got a little old and hot. Something like that.))