INGREDIENTS
365 ml (1 ½ cup) hot milk
200 g of melted chocolate
4 tablespoons chopped hazelnuts, divided
30 g (2 tablespoons) cocoa powder
400 g of biscuits
To garnish:
180ml (¾ cup) heavy whipping cream.
80 g of melted chocolate
For decoration:
Hazelnut cream
Hazelnut grainIn a bowl, combine the warm milk, the melted chocolate, half the chopped hazelnuts, the cocoa powder and mix until you obtain a smooth mixture.
Place 2 1/2 packets of biscuits in a bowl and crush each biscuit into 4 pieces. Add the remaining chopped hazelnuts to the same bowl.
Gently pour the chocolate sauce over the crumbled biscuits and mix well. Make sure all the biscuits are covered in the sauce.
Transfer the “batter” into a springform cake pan and press well with a spoon to avoid air pockets.
In a separate bowl, beat the heavy whipping cream with the melted chocolate and pour over the biscuit layer. Transfer to the refrigerator to rest overnight.
Unmold the cake carefully. Decorate it with the hazelnut cream and sprinkle it with chopped hazelnuts before serving. Cut and enjoy!