Dessert
Description
The recipe won't take much time. The dessert is incredibly interesting, soft and enticing. It's perfect for a romantic dinner, as it carries the passion of Italy itself. You can prepare it not only with cream but also with cheese—Mascarpone works perfectly. Now you're ready to find out. Serve chilled.
Instructions
- 1
Step 1
Beat the eggs with a pinch of salt, then gradually add sugar in small portions. After that, sprinkle with flour and gently mix into the egg mixture (carefully, with a spatula).
- 2
Step 2
Grease the parchment paper with oil and line a baking sheet with it. Place the dough on it and smooth it out. Preheat the oven to 190 degrees beforehand. Bake the base for our dessert for 8 minutes until it turns slightly golden.
- 3
Step 3
Transfer the baked goods onto a fresh sheet of parchment paper and cover with a damp towel. Once the sponge cake has cooled, carefully remove the paper. Cut it into elongated triangles, then arrange them in a deep salad bowl to form a "dome."
- 4
Step 4
Take a salad bowl, place the cut biscuit with the pointed ends towards the center, as shown in the photo. Then prepare 100 ml of coffee. Cool it and add liqueur. Mix and use it to soak the biscuit.
- 5
Step 5
Prepare the cream. Whip the cream, add the powdered sugar. Grate one-third of a chocolate bar into the mixture. Finely chop the hazelnuts and add them to the cream.
- 6
Step 6
Fill the biscuit base with the resulting cream and place it in the refrigerator. Melt the remaining chocolate in a double boiler and mix it with the cream. Place the resulting filling in the center of the dessert.
- 7
Step 7
Next, cover the bottom of our dessert with the remaining pieces of sponge cake, which have been previously soaked in a mixture of liqueur and coffee. Cover with plastic wrap and refrigerate for 6 hours.
- 8
Step 8
Just before serving, flip the dish over and remove the film. In advance, cut a triangle out of paper and use it to dust the dessert with cocoa powder and powdered sugar.