I will make the recipe available in WP codes version on original post, so check that out if you wish to print it. 🙂
For the biscuit:
2 glasses of sugar (I used a glass that contains 2,5 dL)
1 glass of rough flour
1 glass of smooth flour
½ of baking powder
1,5 spoon of baking soda (bicarbonate)
¾ glass of cocoa (with no sugar)
1 vanilla sugar
1 glass of milk
½ glass of hot water
For when the biscuit is baked:
½ glass of boiled milk cooled down
mixed with 2 spoons of sweet cocoa
For the cream:
400 grams of Nutella
500 grams of mascarpone cheese (I used whey b/c it’s cheaper)
200 grams of toasted hazelnuts
8 big cookies with hazelnut, we have Napolitanke and they look like this:
Mix the yolk from 2 eggs with sugar, pour the milk while mixing and then pour in the hot water. Mix the albumen separately until it is like whipped cream and add to the mixture slowly mixing with spoon, not with electric machine. Put in the oven, preheated to 180 Celsius and bake approximately 40 minutes. You can check with a toothpick when the biscuit is done, just put the toothpick in and if nothing stays on it – it is done.
Cool the biscuit down and cut it in half.
Now, the cream. First, take the skin of the hazelnuts by warming them in hot water (if desired) and fry them just a little in a pan. Mill the cookies and hazelnuts with a machine or a mixer. I left 50 grams of hazelnuts for the decoration on top. Mix all the ingredients together. Divide in thirds – 1/3 for the first layer, 1/3 for the second and the rest for all around the cake.
Put the first half of biscuit in mold again so it would not soften and lose texture because now you will pour the milk with sweet cocoa over it, to make it juicy. I turned it upside down because it is more straight from the bottom. Pour just how much milk you think it needs, and don’t forget that you need the same amount for the second half. Put the cream on the first half. Put the second half of biscuit on top and repeat pouring the cocoa and milk mixture on. Now put the second layer of cream on. You can remove the mold and start applying the rest of the cream all around the cake. I had some leftover, but it quickly vanished. 😉
I have decorated the top with the ground hazelnuts I have left aside for that purpose and with few of Ferrero Rocher’s bought in store.
Bon Appetit! Dobar tek!