-150 g of butter at room temperature
-50 g cocoa
-1 boiling water missing 1 finger from a glass of water
-1 finger missing half a glass of boiled milk
-1 teaspoon of carbonate
-Half a teaspoon of salt
-1 cup + 3/4 (one half + one quarter) cups of sugar
-Flour missing 1 finger from 2 cups
-3 eggs (at room temperature)
-1 teaspoon of vanilla
-250 gr hazelnut cream
-150 g dark chocolate
-1 box of liquid cream
Boil the water and milk. Mix the cocoa with water until the cocoa is completely dissolved.
Add the milk and mix and add to cool. Sieve flour, vanilla, carbonate and salt in a bowl.
Beat the butter until it becomes cream. Add the sugar and beat for another 5 minutes.
Add the eggs one by one. Famous and cocoa mixes alternately add.
(flour, cocoa, flour, cocoa, flour).
After one addition, whisk slightly and add another.
Pour the mortar into the greased mold and cook for 25-30 minutes.
Melt the chocolates in double boiler for cream. Beat the chocolate with hazelnut cream.
Add the liquid cream and whisk until mixed.
Put them in the closet 10-15 minutes before the cake takes a little consistency, but do not put more than freezes and can not drive.
Spread between the cake and decorate.