Chocolate nuraghe
Winning recipe of the Cioccolatorta 2005, the sweetest competition in Italy at CioccolaTÒ.
INGREDIENTS FOR 6 SERVINGS
300 g dark chocolate
110 g butter
3 spoonfuls Marsala all’uovo
200 g candied fruit (mixed and chopped)
120 g dry biscuits
50 g sweet almonds, peeled
Whipped cream substitute (vegetable product)
Food colouring (dark green, light green, brown)
Finely chopped hazelnuts
Granulated sugar
Honey
PREPARATION
Crumble the 300 g of chocolate and melt it in a bain-marie together with the butter and then let cool to room temperature.
Chop the dry biscuits and the candied fruit and put it all in a bowl. Add the butter and the chocolate that have already been melted together. Add 25 g of almonds, finely chopped, and a spoonful of the chopped hazelnuts. Blend well, adding the Marsala. Make several cubes of chocolate, about 1 cm per side, and let cool in the refrigerator.
Take a serving dish, slightly whip the vegetable cream product, divide it into three bowls and colour each bowl of cream a different colour.
Turn a bowl or soup dish over onto the serving dish. Cover it with light green and dark green cream, creating "bushes", and then create "rocks" with the brown cream. Make a little path with the crushed hazelnuts and then build the nuraghe huts with the cubes.
Decorate it with the almonds, the cream, and the crushed hazelnuts; glue the cubes together with the honey. Put in the refrigerator and serve after one hour.
Photo: The presentation of the bake-off award, CioccolaTÒ 2005.
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