INGREDIENTS 500g of dark chocolate 400g of hazelnut cream
300g of hazelnuts
METHOD
Add dark chocolate to the bowl, then put a pot of water on the stove to boil and put a bowl of dark chocolate in it. Once the dark chocolate is completely melted, remove the bowl from the boiling pot and let it cool.
In another bowl, mix the melted chocolate with the Nutella and mix well to get a nice smooth mixture. Add the hazelnuts and mix well again.
Pour the mixture into the plumcake tray and refrigerate for 3 hours.
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