Delicious and creamy chocolate cake layered over a crunchy hazelnut and biscuit crust. Perfect for any occasion!
Ingredients:
For the filling:
2 tablespoons pudding powder (chocolate or vanilla)
1 ¼ cups milk (divided: 2 oz for dissolving pudding, 1 cup for boiling)
½ cup heavy cream
4 oz (about ¾ cup) fractured or chopped chocolate
½ cup margarine (1 stick), softened
½ cup powdered sugar
For the crust:
1 cup toasted hazelnuts, ground finely
1 ½ cups crushed biscuits (cookies)
½ cup thick peach juice (or any thick fruit juice)
For topping:
1 egg
Additional chopped toasted hazelnuts for garnish
Preparation:
Dissolve pudding powder in ¼ cup milk.
Heat 1 cup milk to boiling, then stir in dissolved pudding. Cook until thickened.
Remove from heat and stir in heavy cream. Let cool slightly.
Add chopped chocolate to warm cream mixture and stir until melted and smooth.
Cream margarine with powdered sugar until fluffy.
Combine margarine mixture with chocolate cream and mix well. Chill.
Toast and grind hazelnuts finely.
Mix hazelnuts with crushed biscuits. Gradually add peach juice, stirring until smooth batter forms.
Press crust mixture firmly into a small rectangular pan.
Spread chilled chocolate filling evenly over crust.
Brush top with beaten egg.
Sprinkle chopped toasted hazelnuts on top.
Refrigerate for 3-4 hours until set. Slice and serve.
