The recipe is baked in a round shape with a diameter of 20 cm, giving 6-8 generous pieces.
200 g butter
Line your shape with baking sheet paper.
Mix half of the biscuits to a fine crumb.
Melt half of the butter and mix with the biscuit crumb.
Push the biscuit mass into the bottom of the mold and then place the mold in the refrigerator while you make the filling.
400 g of Swiss chocolate
1 can of sweetened condensed milk of 397 g
50 g butter
Roughly chop half of the chocolate.
Dice half of the butter.
Put chocolate, butter and half of the condensed milk in a heat resistant bowl.
Heat the batter in the microwave at maximum heat for 90 seconds. Mix well and heat in the micron for another 15 seconds if needed. Over a water bath also goes well.
Pour the batter over the bottom and then let it all set in the refrigerator.
Make one to the bottom of the rest of the biscuits and butter. Press it out over the first fudge filling.
Now make another fudge filling with the rest of the ingredients.
Leave the cake in the refrigerator for at least 1 hour before decorating and serving.
2 cups whipped cream
roasted and coarsely chopped hazelnuts
25 g of chopped chocolate of any cocoa content´
Decorate your cake with whipped cream, hazelnuts and even more chocolate!