Crispy coffee cake

Ingredients

Directions

1. 1

   Roast the hazelnuts in a pan without fat until golden brown. Remove. Coarsely chop the dark chocolate coating. Break the fat into pieces. Warm the cream (do not boil!). Dissolve coffee powder in it.

2. 2

   Melt chocolate coating and fat in it. Add sugar and rum and mix until smooth. Chill for 30-45 minutes. Grease a box form (approx. 25 cm long; 1 1/2 litre capacity) and line it with parchment paper. Stir the couverture mixture until smooth. Pour some couverture mixture (1-2 cm high) on the bottom of the mould. Sprinkle about 1 tablespoon of nuts over it. Place a layer of butter cookies on top. In the same way, alternately add 3 more layers of biscuits, chocolate and nuts. Put them in a cool place overnight. Carefully turn the cake over.

3. 3

   Sprinkle about 1 tablespoon of nuts over it. Place a layer of butter cookies on top. In the same way, alternately add 3 more layers of biscuits, chocolate and nuts. Put them in a cool place overnight. Carefully turn the cake over. Pull parchment paper from the cake. Chop white couverture and melt in a hot water bath. Cool down a little. Put it in a freezer bag and cut off a small corner. Spray white strips lengthwise on the cake. Leave to dry

4. 4

   Pull parchment paper from the cake. Chop white couverture and melt in a hot water bath. Cool down a little. Put it in a freezer bag and cut off a small corner. Spray white strips lengthwise on the cake. Leave to dry

5. 5

   waiting time approx. 18 hours