Moretto whit filling like Ferrero Rochet
(Chocolate biscuit, dose to a baking dish 24×34)
400 grams of sugar (cane also goes very well with chocolate)
350 grams of flour (also manitoba or mixed)
200 grams of cocoa
170 grams of butter
270 grams of whole milk
1 vanillin packet of yeast
a pinch of salt
Whip the eggs with the sugar until fluffy, add the butter and milk while continuing to mount. Begin to add the pinch of salt, flour, vanilla and then the cocoa and baking powder. Bake in a preheated oven at 180 ° for about 50 minutes.
The cooking should be checked with a toothpick.
750 gr. Mascarpone
5 tablespoons of icing sugar
750 gr. Nutella (or other hazelnut chocolate spread)
250 gr. Wafer of good quality (preferably brown)
300 ml. Of whipped cream
250 gr. Hazelnuts, coarsely chopped
80 gr. Chocolate Drops
Whip the mascarpone with nutella and powdered sugar.
Gradually add the whipped cream and, when you have a homogeneous mixture stir in the wafer crumbs and coarsely chopped hazelnuts (I take the whole shell, not roasted and chopped with tritasezie).
Heat the milk in a saucepan with plenty of sugar and let it cool before using (if the cake is intended for children otherwise you can also use the bagne coffee or alcoholic beverages)
If there are errors please forgive me, I translated with the google translator! ^ _ ^
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