Summary

Ingredients

• 80 g hazelnuts, roasted
• 80 g almond (s), brown, rouhly pounded
• 160 g wafers (Karlsbader), rouhly pounded
• 340 ml chocolate (dark), liquid
• 310 ml cream, warm
• 40 ml brandy

For decoration:

• Roasted almond
• Chocolate (dark), liquid

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Instructions

1. Roast brown almonds and brown hazelnuts separately in the oven, remove the skin from the hazelnuts when they are warm. Put in a large bowl, coarsely crush both types of nuts and put in a cool place.
2. Roughly crush the Carlsbad wafers, add to the nuts and mix well. Line a 1 liter saddle of venison mold with release paper, but only the bulbous side. Heat the cream and gradually stir it into the liquid chocolate. Then stir in the brandy.
3. Stir the nut mixture into this mixture. Pour into the prepared form, smooth it out and let it set in the refrigerator.
4. Cut the two side parts of the stollen out of the mold and slowly lift the praline dessert out of the mold. Turn over and peel off the release liner from the dessert. Brush with the liquid chocolate, decorate with flaked almonds and cut into the desired pieces with a hot knife.