1 package of chocolate biscuits
100g of butter
1 cup (ch) of sugar
1/2 cup (ch) of water
3 egg whites
300g of Nutella (hazelnut spread)
1 tablespoon of rum
Cocoa to dust
Caramelized hazelnuts for decoration
1 package of chocolate biscuits
100g of butter
1 cup (ch) of sugar
1/2 cup (ch) of water
3 egg whites
300g of Nutella (hazelnut spread)
1 tablespoon of rum
Cocoa to dust
Caramelized hazelnuts for decoration
1 In a blender, process the biscuits until they form a fine powder
Mix in the butter until it forms a creamy paste
Line the bottom of an 18cm diameter mold and bake in a preheated oven at 200°C for 10 minutes
Let cool
2 In a saucepan, mix together the sugar and water
Bring to a simmer and cook until it reaches a syrup-like consistency
3 Beat the egg whites until stiff peaks form, then slowly pour in the warm syrup, beating continuously until stiff and marshmallow-like
4 Place Nutella in a bowl and melt in a double boiler
Add the rum and marshmallow mixture
Combine well
Pour over the batter and refrigerate for at least 5 hours
5 Just before serving, dust with cocoa powder and decorate with caramelized hazelnuts.
