100g dark chocolate,
100 grams of biscuits,
8 eggs,
150 grams of sugar,
1 packet of vanilla sugar,
1 pinch of salt,
100g chopped hazelnuts
For filling:
50 grams of sherry (can substitute cherry juice)
300 g apricot jam,
100g dark chocolate,
1 egg,
200g icing sugar,
60 g of coconut oil,
50 g white chocolate,
100g chopped almonds
Heat oven. Form (26cm diameter) lined with parchment paper. Chocolate rub. Biscuits crumble. The proteins separate from the yolks and whisk in a solid foam. Yolks with sugar, vanilla sugar and salt. Mix cookie crumbs, chocolate and nuts, add to the yolk mixture. Mix with whipped proteins.
The dough is put into a mold. Bake for 30-40 minutes at 175 degrees. Slightly cool, remove the parchment paper. Allow to cool on a wire rack.
Korzh cut horizontally into 3 parts, drizzle with sherry. One cake spread with half the jam. Place the second cake on top and spread his remaining jam. Cover with the third Korzh.
Melt chocolate in a water bath and allow to cool. Mix egg, chocolate and powdered sugar. Coconut oil is melted, let cool, mix with the chocolate mass. Spread cream cake. Culinary comb to make wavy pattern on the surface. Put in a cool place for 20 minutes.
White chocolate melted in a water bath. Fill the pastry bag them. Cut off a small corner from bag and between the waves, made culinary comb, squeeze a line of white chocolate. Put in a cool place for 15 minutes.
Almond fry in a pan without oil until golden brown. Decorate them to a side surface of the cake.
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