Duplo cake: a giant version of the best chocolate bar ever!

Name: Duplo cake: a giant version of the best chocolate bar ever!
Uploaded: 2020-01-02T11:25:06Z
Duration: PT238.468S
Channel: Food Inspiration

published on 2 January, 2020 at 12:25

INGREDIENTS

The base

250-270 gr. milk chocolate

600 gr wafers with nut filling

For Cream

600 gr milk

140 gr sugar

5 yolks

80 gr corn starch

300 gr hazelnut paste (nutella)

2 tsp cocoa powder

200 ml cream with a fat content of at least 30%

20 gr powdered sugar

Hemispheres

100 gr milk chocolate

100 gr crunches of crumbs

140 gr milk chocolate

1 tbsp vegetable oil

Giant nuts

80 gr hazelnuts

100 gr white chocolate

Chocolate coating

400 ml milk chocolate

60 gr dark chocolate

METHOD

Melt the chocolate and coat the wafers as you line the giant double. Leave in the refrigerator for the surface to harden.
Combine the ingredients over low heat, milk, sugar, eggs, corn starch, then add hazelnut paste and cocoa. Cover with foil and allow to cool completely. During this time, prepare the cream that you combine with the previously prepared mixture after cooling. With the cream, fill the base for the giant double, as well as the hemispheres molds, after the crunches of the mixture.
Melt the chocolate, then crunches and oil. Coat the mold with chocolate, let cool in the fridge, then fill the molds with the crunches mixture prepared and then with I giant nuts cream.
Add the ground hazelnuts to the melted white chocolate and mix in a fine paste. Leave in the freezer and place the giant nuts in the hemisphere molds, in the previously poured cream.
Pour ginag double with chocolate, let the chocolate reminisce briefly, then drizzle with the dark chocolate.

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