John Myers
Ingredients for 1 servings:
- 150 g sugar
- 5 egg yolks
- 200 g hazelnuts, ground
- 1 ½ tsp baking powder
- 5 egg whites, beaten stiff
- 3 cups of cream
- 6 tsp cream stiffener (San Apart)
- 2 ½ bars of chocolate, 2 of which are semi-sweet and 0.5 whole milk
- 1 pack of confectionery (Milka hearts as desired)
- ½ bar of white chocolate
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Beat the egg yolks and sugar for a long time until frothy. Add the hazelnuts and baking powder and mix thoroughly. Fold in the stiffly beaten egg whites and mix well. Pour the batter into a greased springform pan and bake at 190°C for 30-40 minutes. Allow to cool thoroughly. Melt the dark Milka chocolate bars in a water bath and allow to cool to lukewarm. Whip the cream with the San Apart until stiff peaks form and quickly fold in the melted chocolate. Place a cake ring around the base and pour in the cream mixture. Chill in the refrigerator for several hours. Coarsely grate the white chocolate and spread it on the cream cake. Decorate with the Milka hearts and serve well chilled.
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