Summary

Ingredients

For the dough:

• 120 g butter
• 120 g suar
• 80 g chocolate, dark, melted
• 5 egg (s)
• 120 g wheat flour
• 80 g hazelnuts, rated
• 3 tablespoon milk
• 3 tablespoon rum
• 1 teaspoon Baking powder
• 1 packet vanilla sugar

For the cream:

• 1 pck.pudding powder, (chocolate)
• 0.5 liter ½ milk
• 100 g chocolate, melted
• 3 sheets gelatin
• 0.25 liter ¼ whipped cream (whipped cream)

For painting:

• some jam, (raspberry jam)
• 1 cup cake icing, (dark chocolate icing)

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Instructions

1. Mix the flour, nuts and baking powder together. Separate the eggs. Beat egg whites with 1/3 of the sugar until stiff. Beat the butter and yolk until frothy, gradually stir in the remaining sugar and melted chocolate. Stir in milk, rum and vanilla sugar. Mix everything together carefully. Spread the dough on a greased tray or a baking sheet lined with baking paper and bake at 180 ° for about 25 minutes.
2. Prepare the chocolate pudding and melt the chocolate in it, then dissolve the soaked and squeezed gelatine in it and chill the pudding. Stir several times. Then stir in the whipped cream.
3. After the dough has cooled down, cut through it once, spread the chocolate cream on it, put on the cover sheet, spread a thin layer of raspberry jam, cover with chocolate icing and put in the fridge. To dice.