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Ingredients
- Cake:
- 150 g hazelnuts, ground
- 65 g sugar
- 1/2 tsp baking powder
- 50 ml white baking syrup (or glucose)
- 100 g egg whites (about three)
- Filling:
- 200 ml cream (35-40% fat)
- 350 g milk chocolate
- 90 g butter
- 1 tsp toffee essence - you can skip this, but in Sweden it can be ordered from Essence-fabriken
Details
Servings 8
Adapted from annesfood.blogspot.com
Preparation
Step 1
Heat the oven to 175°C. Mix all the ingredients for the cake in a bowl, and pour into a lined or buttered springform tin. (Mine is 24 cm, about 8,5 inches)
Bake for about 10 minutes. Let it cool completely.
Melt all the ingredients for the filling in a saucepan on low heat, and pour on top of the completely cooled cake. Place in the freezer to set for at least a few hours, or over night. Let it thaw before serving though, or it will be very hard to cut through.
Top with a few berries, and serve with some lightly whipped cream. If you want your edges to look better, line your tin with sturdy plastic before pouring in the filling.
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