250 g of dark chocolate
2 cups of heavy cream
1 cup of liqueur
400 g of sweetened condensed milk
250 g of chopped hazelnuts
4 eggs
500 g of champagne cake
1 teacup (cup) of whole milk
250 g of dark chocolate
2 cups of heavy cream
1 cup of liqueur
400 g of sweetened condensed milk
250 g of chopped hazelnuts
4 eggs
500 g of champagne cake
1 teacup (cup) of whole milk
1
Chocolate Filling
Melt the chocolate in the microwave for one minute
Mix a cup of heavy cream with whey and add the liqueur
Stir well and reserve
2
Hazelnut Filling
Mix the sweetened condensed milk with the hazelnuts and eggs
Heat in the microwave for three minutes or on low heat for about four minutes (or until the eggs are cooked)
Add a cup of heavy cream to the whey
3
Assembly
Soak the cake in whole milk
In a refrigerator, alternate layers of cake, chocolate, and sweetened condensed milk with hazelnuts
Finish with the sweetened condensed milk with hazelnuts
Decorate with melted chocolate and serve.
