INGREDIENTS :
3 eggs
150 g / 1 cup of sugar
150 g / 1 cup of flour
4 tablespoons of cocoa
100 ml / 3.5 oz of milk
2 tablespoons melted butter
1 teaspoon of baking powder
filling:
450 ml / 15.9 oz of milk
5 tablespoons milk powder
2 tablespoons butter
350 ml condensed milk
200 ml cream
200 g white chocolate
100 ml milk
1 tablespoon of flour
1 tablespoon cornstarch
100 g dark chocolate
syrup:
200 ml water
50 ml of condensed milk
coating:
Hazelnut cream
Hazelnuts
METHOD :
Beat eggs and sugar. Add all ingredients and mix. Put in a mould with greaseproof paper. Bake for 40 minutes at 180°C / 350°F.
Mix 1 tablespoon of flour with the starch and pour 100 ml of milk. Mix all the ingredients for the cream and infuse. Divide into two equal parts. Put 100 grams of dark chocolate in one and mix until smooth.
Cut the cookie in two, soak each cake with syrup. Put white cream on the cake, then chocolate cream. Cover with cake. Chill for 6 hours.
Serve the cake, garnish with hazelnut cream and hazelnuts
