Chocolate nut slices
A layered QimiQ dessert: a chocolate-nut sponge cake filled with a Nutella cream and finished with berry jam.
Ingredients
| 5 tablespoons | 75 ml | cranberry jam (or other berry jam) |
| 3 pcs | eggs | |
| 1 cup (200 ml) | icing sugar | |
| 1/2 cup | 120 ml | oil |
| 1 cup | 240 ml | sour cream |
| 1 cup | 240 ml | flour (smooth) |
| 1 cup | 240 ml | nuts |
| 1 cup | 240 ml | Benco cocoa |
| 2-3 teaspoons | 10–15 ml | baking powder |
| 250 ml | Rama Cremefine (for whipping or whipped cream) | |
| 250 ml | QimiQ (cooled) | |
| — | sugar (at will) | |
| 5 tablespoons | 75 ml | Nutella |
| 1/2 ampoule | Rumaroma |
Instructions
- First prepare the sponge cake for the chocolate and nut slices. For the biscuit dough, stir the eggs with the icing sugar until frothy, then slowly stir in the oil and just fold in the sour cream.
- Mix the plain flour, nuts, Benco and baking powder and bring them under the egg mass. Put this dough into a king cake mold (possibly box shape) and bake in a preheated oven at 170 degrees. Allow to cool and remove from the mold.
- For the filling, open Rama Cremefine (or whipped cream). Stir QimiQ until smooth, stir in rumaroma and Nutella. Finally, fold in the whipped Rama Cremefine. Maybe add some more sugar.
- Cut the biscuit once and brush the bottom with the cranberry jam. Spread the Nutella cream approx. 1 cm thick. Put the second biscuit plate on it.
- Put the remaining cream in a piping bag and spray tuffs on top. Put the slices in the refrigerator for at least 3 hours. Tip: This cup cake composition (biscuit) can be made with coconut or poppy seeds instead of nuts. With a cup size of 250 ml I use 4 eggs. The chocolate-nut slices are best left to cool before serving.