Insulin Pump Memory Foam Mattress

chocolate hazelnut cake glazed with chocolate and hazelnut cake

As I mentioned a few days ago, I planned a birthday cake for my cousin. It is not easy to decorate a cake for a boy ... especially if it takes 17 years

I was playing with the idea of \u200b\u200banother cake, but I got discouraged and gave up ... do not tell you what I can because sooner or later! I do not have a good manual and then before I pull back too many hitches, (

However at the end after much consideration I made this cake with a chocolate sponge cake, cream filling to Camy and cover with chocolate icing. I can see you now ... but I have no pictures of the inside ... I give you an advance aggiumgo more photos tomorrow.

Ingredients:

Sponge Chocolate

300 grams of flour 375 g dark chocolate 150 g butter

200 ml of milk

6 eggs 1 and 1 / 2 tablespoon baking

Camy

cream 500 g mascarpone

200 ml of whipped cream

170 g condensed milk

Bagna

400 ml of water

4 tablespoons sugar 1 cup Maraschino (or other liqueur of your choice)

Glaze

200 g dark chocolate 200 ml cream

chopped hazelnuts to cover

Sponge. pan melt the chocolate with the butter. When the chocolate and butter are melted add milk little by little, stirring until a smooth cream. Separate the yolks
from the whites. Whip the egg yolks with sugar and Whip the egg whites until stiff.
Add egg mixture to the cream and sugar to the cooled chocolate and mix until a smooth cream. Add this mixture to the flour and yeast, stirring constantly to avoid lumps. Then add the egg whites until stiff. The step by step procedure can be found here .

Pour the mixture into a pan with a zipper, I used my Pedrini, previously buttered and floured and bake at 180 degrees for about 1 hour. If the surface darkens too cover with aluminum foil.

Once cooled cut the PDS in three disks of equal thickness (...):

Camy cream. Mount mascarpone with whips to make it soft. Add condensed milk, mixing well. Finally, add the whipped cream and mix gently with a wooden spoon.

Bathrooms: boil water and sugar off the heat and add the liqueur.

Glaze. melt the chocolate in a double boiler and add the cream previously heated. Let

assembly.

Wet the first disk, and add half the cream level the surface:

Cover with the second disc and wet. Add the remaining cream, cover with the last hard and wet.

Council to wet the edges with the help of a brush, are the hardest parts.

Put in refrigerator for an hour.

Pour warm frosting down the center making the edges. Helping in the case with a spatula:

Please join the hazelnuts on the sides of the cake and decorate as desired.

Small note: When I read "Do join the grain," or "cosparegere of grain sides," he said "ah well, easy." Not so. At least it was not for me. The grain does not stick immediately, they tend to fall ...

Then do as I do, get a child ... a child than those with small hands (yes .. it is called child labor) ... and put it to attack a few granules in the blank spots. He will be happy and be glad you did.

Thanks to Lulu for their collaboration (though it took me 300 grams of grain because it was a pie and one in the mouth).