GHA! *Woof*! People at FHW know what this is, except at FHW it -almost- failed since of the lack of a good mixer. So the outcome would even be better with a mixer.


*WARNING* You need a good mixed for this recipe, or a very good *grins* right hand. And this is a tough one to make.

2 Pies, 24 furs. or 12 greedy ones. 1/4 cake = godlike tier! xD


Dough/bottom:
- 125 G of rice fluffs (cerial, kellogs)
- 125 G of hazelnut spread
- 175 pure/milk chocolate, melted.
- 125 G of cocos biscuits (dry ones, covered with sugar)


Filling:
- 900G of pure chocolate
- 400G of egg yolks
- 125G sugar
- 750ML cream
- some leaves of basil

Nougat sauce:
- 125G eggwhite
- 50G sugar
- 175G powder sugar
- 1 lemon
- 250G sour cream
- hand full of pistachio nuts.

---->Prep/bottom
*Start with whipping your cream, be careful it needs to be just UNDER yoghurt thickness. If you whip it too thick the cake will be concrete.
- Start melting your chocolate, 2 batches, 1 x 900G and 1 x 175G best way is into a iron bowl on a pan of boiling water. You can do this directly on the fire but you need to carefully monitor the temperature of your chocolate.
- Put the kellogs/rice puffs & the cookies together in a tea towel, grab nearest object and smash them to hell and back, it needs to be very fine closer to the fine-ness of mustard seeds. You can also chuck everything in the blender and grind it into a powder.
- Prepare your shapes/moulds first now, put baking paper on the bottom!
- mix your chocolate and hazelnut paste with this cookie mixture, get your paws right in there, they will be dirty but thats ok!
- When everything is mixed well, divide the mixture over your shapes.
- Tear off a piece of baking paper, and oil it very well, with this you can stamp the cookie mixture well flat on the bottom without it sticking to your tool. (NO! D:)

---

> filling:
- Put your eggyolks and the sugar together and whip them (with a whisk) au-bain-marie untill nice and thick. (69-70C).
- Trow this mixture into your mixer, and mix until cooled down (45-50C) (you will notice that it will become very thick after 15 min)
- Be sure your molten chocolate is 35-40C (skin temperature)
- Put your egg mixture into a large mixing bowl, and add your chocolate all at once in the middle. From the middle mix the chocolate with the eggs, untill slightly mixed, then add the slightly whipped cream and again gently work from the middle to the outside.
*BE SURE YOUR CREAM IS NOT TOO COLD!!!! Or you can trow away all*

- Gently mix all until its well blended, if its thin dont worry! It will become hard in the fridge.
- Store in the fridge for 2-3 hours and then cut it with a hot wet knife.
(COVER them, this cake very easily absorbs the fridge smell)


---->> Nougat sauce:
- Whisk your egg-white and sugar untill it becomes nice and thick, stop the mixer.
- wash!!! your lemon and cut it into half
- Put the powder sugar in a pot, and add water untill you get a thick paste
- add half the lemon to the pot and heat it on the stove on full fire for 7-8 minutes, you can stir but with a wooden spoon! NOT iron or it will fuck up the mixture (greinen)
- When heated, start your mixer again and slowly, in a thin line add your F*@!^&*(hot sugar (watch your paws, this is HOT) and then stir this whole mixture on the highest stand for 15-20 min
- When done, add this to your sour cream and add the grinded pistachio nuts.


Yes, a lot of work but worth it *drool*.

RaZe