Ingredients:
1 pack of 100% Teff & Hazelnut Nutrition bread
1 tea cup of milk
6 tablespoons cocoa powder
2 tablespoon of sugar
1 tablespoon butter
350g fresh cream, well chilled
1 can of condensed milk
200 ml strong sweetened ready-to-eat coffee
½ cup cocoa nibs for garnish
Preparation mode:
In a pan, off the heat, place 1 cup (tea) of milk, 6 tablespoons (soup) of powdered chocolate, 2 tablespoons (soup) of sugar and 1 tablespoon (soup) of butter.
Take to medium fire always stirring until you get a chocolate cream (about 8 minutes). Reserve.
OBS: be careful not to pass the point of the cream, because if that happens it can get hard when taken to the fridge.
In a mixer, place 350 g of well-chilled fresh cream and 1 can of condensed milk. Beat until you get a consistent and uniform cream (3 to 5 minutes).
NOTE: be careful not to beat too much so as not to turn into butter. Reserve.
In a circular cake tin (about 20cm in diameter), smear the bottom with a little cream from the mixer.
On top, make a layer of bread, which is cut into four parts and moistened with coffee.
Then make another layer with the cream from the mixer and alternate the layers until the ingredients are finished.
Water with the chocolate cream and take to the freezer for about 3 hours.
Remove the ring that surrounds the pie and decorate with cocoa nibs.
Ingredients:
1 pack of 100% Teff & Hazelnut Nutrition bread
1 tea cup of milk
6 tablespoons cocoa powder
2 tablespoon of sugar
1 tablespoon butter
350g fresh cream, well chilled
1 can of condensed milk
200 ml strong sweetened ready-to-eat coffee
½ cup cocoa nibs for garnish
Preparation mode:
In a pan, off the heat, place 1 cup (tea) of milk, 6 tablespoons (soup) of powdered chocolate, 2 tablespoons (soup) of sugar and 1 tablespoon (soup) of butter.
Take to medium fire always stirring until you get a chocolate cream (about 8 minutes). Reserve.
OBS: be careful not to pass the point of the cream, because if that happens it can get hard when taken to the fridge.
In a mixer, place 350 g of well-chilled fresh cream and 1 can of condensed milk. Beat until you get a consistent and uniform cream (3 to 5 minutes).
NOTE: be careful not to beat too much so as not to turn into butter. Reserve.
In a circular cake tin (about 20cm in diameter), smear the bottom with a little cream from the mixer.
On top, make a layer of bread, which is cut into four parts and moistened with coffee.
Then make another layer with the cream from the mixer and alternate the layers until the ingredients are finished.
Water with the chocolate cream and take to the freezer for about 3 hours.
Remove the ring that surrounds the pie and decorate with cocoa nibs.
