Servings:
4
INGREDIENTS
- - 350 grams of dark chocolate 70% chopped or drops
- - 350 grams of soy cream kitchen Soia & Soia
- - 2 tablespoons soluble barley Probios
- - 30 grams of roasted hazelnuts
- - cocoa powder
INSTRUCTIONS
- Chop the hazelnuts with a knife, put them in a blender, add a teaspoon of cocoa and work them obtaining a not too fine grate.
- Put the chocolate in a bowl, add the barley and stir.
- Cover with parchment paper a rigid base for cakes and placing above an empty circle of metal to be 22 cm.
- In a small saucepan with a thick base bring the cream to a boil, stirring occasionally. Pour the cream over the chocolate and stir with a spatola, starting from the center and mix well, until the chocolate is completely melted.
- Pour the mixture into the circle, distribute and level with a elbow spatula. Arrange evenly the hazelnuts and press gently with a spatula.
- Place in the freezer for 20-30 minutes, then remove the ring, passing a boxcutter all around the cake (or heating the circle with a gas torch).
- Overlap the cake with a serving dish face down, flip, pull the baking paper away and dust with cocoa powder. Store in refrigerator and leave at room temperature for 15 minutes before serving.
