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100 g chopped hazelnuts
little cocoa without sugar
PREPARATION OF THE RECIPE
1
In a salad bowl, mix all the dry ingredients. Add the milk, cream and eggs. Mix well.
2
Pour the mixture into a saucepan and heat over medium heat, stirring constantly, until it boils. Let it boil for 3 minutes, then turn off the heat.
3
Add the chopped dark chocolate and the butter in small pieces. Mix until you obtain a homogeneous preparation.
4
Pour the mixture into a previously greased mold measuring 18 cm in diameter. Cover with plastic film in contact and refrigerate overnight.
DECORATION
5
The next day, carefully unmold the cake by lightly loosening the edges using your fingers. Sprinkle with sugar-free cocoa and decorate the sides with chopped hazelnuts.
6
Cut the cake, look inside and enjoy!
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