Raisin Cake With Hazel Nuts
Material- 225 g chopped milk chocolate
- 75 g peanut butter hazel
- 150 g biscuits waffles, in destroy
- California 200 g raisins, chopped
- 50 g bitter chocolate
- 150 g whipped cream
- 50 g egg whites, beat until slightly stiff in
- 10 g cocoa powder (for the shotgun)
Cooking Method
- Heat the milk chocolate and peanut butter hazel (A)
- Combine biscuit and raisin waffles California (B)
- Combine dough A and B mix blended Until
- Prepare a square baking pan and cover with wax paper. Pour batter into pan inside, tap-tap by hand. Let stand in refrigerator for 30 minutes
- Heat coke: at bitter. Combine whipped cream and egg whites, then shake. Pour over the dough That has been set aside in the fridge. Enter again into the refrigerator for about 1 hour.
- Sprinkle cocoa powder on top before serving.
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Published: 2011-04-23T20:00:00-07:00
Raisin Cake With Hazel Nuts
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