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Ingredients
Dunkle Glasur (am Vorabend zubereitet)
- 5 Blätter Gelatine (1,9 g/Blatt) und eine Schüssel mit kaltem Wasser
- 175 g Wasser
- 220 g Zucker
- 125 g Vollrahm, gekühlt
- 75 g Kakaopulver
Dacquoise
- 20 g Weissmehl
- 40 g Kakaopulver
- 160 g gemahlene Mandeln
- 180 g Puderzucker
- 6 Eiweisse
- 160 g Zucker
Haselnuss-Praliné
- 150 g Haselnüsse, mit oder ohne Haut
- 150 g Milchschokolade mit Haselnuss in Stücken
- 60 g Butter
- 40 g Krokant (s. Tipp)
Dunkle Schoggi-Mousse
- 2 Blätter Gelatine (1,9 g/Blatt) und eine Schüssel mit kaltem Wasser
- 175 g Vollrahm, gekühlt sehr kalt
- 40 g dunkle Schokolade, 70 % Kakao in Stücken
- 30 g dunkle Schokolade, 99% Kakao in Stücken
- 25 g Zucker
- 2 Eier
Topping
- 50 g Schokoladenraspel
- Nutrition
- per 1 Portion
- Calories
- 815 kcal / 3407 kJ
- Protein
- 15 g
- Fat
- 45 g
- Carbohydrates
- 86 g
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