Coffee bomb

Name: coffee bomb
Cook time: 25 min
Total time: 385 min
Yield: 8
Ingredients: 1 butter cake (450 g), in slices of 1/2 cm thick; 300 ml cold espresso or strong coffee; 50 g hazelnuts coarsely chopped; 50 g garnish almonds (box 95 g), chopped; cup whipped cream a 500 ml; 1 bag vanilla sugar 8 g; 1 el sugar; 1 tl instant coffee espresso; 1 bar chocolate extra pure 72% (100 g), in pieces; cocoa powder; powdered sugar

A tasty recipe. The dessert contains the following ingredients: cream butter cake ((450 g), in 1/2 cm thick slices), cold espresso (or strong coffee), hazelnuts (coarsely chopped), garnish almonds ((95g container), minced meat), whipped cream (a 500 ml), vanilla sugar (8 g), sugar, instant coffee (espresso), chocolate (extra pure 72% (100 g), in pieces), cocoa powder and powdered sugar.

Ingredients

Kitchen Stuff

baking paper, round pudding mold (contents approx. 1-1 1/5 liters)

Directions

Place the cake in a bowl and pour the espresso or strong coffee over it.
Line the pudding mold with cling film (let it hang over the edges) and then with the cake.
Keep enough slices behind to cover the shape.
Put the mold in the refrigerator.
Meanwhile, toast the hazelnuts and the almonds for 3 minutes in a dry frying pan.
Let cool on a plate.
Beat the cream with the vanilla sugar and sugar.
Spoon half the whipped cream into a bowl and mix with the instant coffee and roasted nuts.
Scoop this mixture into the mold, smooth and put back in the refrigerator.
Melt the chocolate au bain-marie.
Allow to cool slightly.
Fold the rest of the whipped cream through.
Fill the rest of the mold with the cake.
Fold the overhanging foil over the cake.
Push on and put a flat plate on it.
If necessary, sweep this with a can of beans and put the bomba in refrigerator for at least 6 hours.
Cut out baking paper with a diameter of 25-30 cm.
Fold these 3 times double so that 8 segments are created.
Fold the circle open again and cut the segments over and over, making sure that the remaining points in the middle stay together.
Pour the bomba on a plate and sprinkle cocoa powder with a sieve.
Place the baking paper unfolded and sprinkle the openings with icing sugar..