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                                    Hopeconnex
                                
                            Stuffed chipola cake
Also try this delicious filled chipolatacake
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                    Ingredients
Directions
- 
                                Cut the cake lengthwise into 3 equal slices. Put the cake in the freezer while you make the filling.
- 
                                Beat the whipped cream with the sugar and put in the refrigerator.
- 
                                Roast the hazelnuts in a dry frying pan and chop the nougat into small pieces.
- 
                                Stir the ricotta well with the honey. Spoon the nuts and the nougat through the ricotta.
- 
                                Divide the jam over two layers of cake and divide the ricotta filling over it.
- 
                                Re-stack the layers of cake and place the cake on a plate. Cover and let stiffen in the refrigerator for about 1 hour.
- 
                                Spread the cake around with the whipped cream and put the Christmas chocolates around and on top.
- 
                                Cut the cake into thick slices.
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Nutrition
                                675Calories
                            
                            
                                Sodium0% DV0g
                            
                            
                                Fat60% DV39g
                            
                            
                                Protein20% DV10g
                            
                            
                                Carbs24% DV71g
                            
                            
                                Fiber0% DV0g
                            
                        
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