METHOD
Beat eggs and sugar. Add all constituents and blend. Put in a form with diploma paper. Singe for 40 twinkles at 180 ° C/ 350 °F.
Mix 1 teaspoon of flour with bounce and pour100mlmilk. Mix all the constituents for the cream and pop.
Divide into two equal corridor. In one put 100 grams of dark chocolate and blend until smooth.
Cut the biscuit in a half, soak each cutlet in saccharinity. Put white cream on the cutlet, also chocolate cream. Cover with a cutlet. Cool for 6 hours.
Serve the cutlet, trim with hazelnut cream and hazelnuts.
To the instructions