Ingredients
400g whipping cream
500g chocolate
1 pkt rectangular sweet or plain biscuits
Method
In a pan bring 400g whipping cream to a boil. Off the fire and then add the 500g chocolate buttons or grated chocolate and mix well. See that all chocolate has melted.
Take parchment paper and layer a square spring form cake tin. Then place the nice biscuits at the base, pour the melted chocolate mix over it then add another layer of biscuits, keep on like this to the top, the last layer should be chocolate spread, cover the top and keep in fridge to set. Refrigerate overnight. Then remove from tin and remove parchment paper, keep on a board and cut the 4 sides off, Then pipe icing on top. Slice and serve.
cut with a rectangle cutter or knife, Side view looks like the picture below and top has Nutella Russian Butter Cream Icing.
for the decoration
¼ batch of condensed milk butter cream – see condensed milk butter cream recipe -Russian Butter Cream for this (you can freeze the balance for around 2 months)
Ingredients
500g unsalted butter – beat till fluffy
1 small tin Condensed milk – mix one minute
Either add ¾ cup Nutella/Chocolate spread mix one minute or till well combined.
Method
Take a Pyrex jug and add the softened butter and beat for one minute or till well mixed. Then pour in a tin of condensed milk, mix for one minute till well combined. Then add in the Nutella
mix for one minute.
Then pipe on as you wish!
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