Ingredients:
For the bases:
Chocolate cake
- 50 g of Ruggeri spelt flour
- 50 g of Ruggeri wholemeal flour
- 90 g of brown sugar
- 50 ml of seed oil
- 50 g of milk
- 1 banana mashed
- 2 teaspoons baking powder
Chocolate salami cake
- 250 g of dry biscuits
- 80-100 g of icing sugar
- 80 g dark chocolate
- 30 g of almonds
- 30 g of toasted hazelnuts
- 25 g of bitter cocoa powder
- 50 g of soft butter
- 60 g of milk
- 3 tablespoons of brandy
For the filling:
- almond cream Nature and Tradition Vis
For decoration:
- 250 g of fuchsia sugar paste
- 250 g of blue sugar paste
- 100 g of powdered preparation for decorations
- crystals
Useful equipment: Atollo Pavonidea bowl set
Procedure:
For the chocolate cake, put all the ingredients in a food processor and mix until well combined. Pour the mixture into the heart-shaped mold and bake in the oven at 180° C for 30-40 minutes. Once baked, transfer to a wire rack. Cool and cut the cake into 2 parts, use the larger base, while the other can be frozen for another use (e.g. truffles or cake pops).
For the chocolate salami cake, place the biscuits in a food processor and crumble them coarsely. Set aside in a bowl. Chop the dried fruit into grains and add to the biscuits along with the cocoa. In a saucepan, melt the chocolate until it reaches a temperature of 50°C, add the icing sugar, butter, milk, brandy and add the dried fruit and biscuit mixture. Place in the heart-shaped mold, cover with cling film and leave to harden for at least 3 hours or overnight. Fill the chocolate base with the almond cream and overlap the chocolate salami cake base.
