Chocolate and hazelnut cake
120 g butter
300 g of cocoa biscuits
2 tablespoons of glucose (or honey)
30 g of dried fruits (dried cranberries for me)
40 g freshly roasted hazelnuts
120 g dark chocolate
20 g butter
Crush the biscuits into crumbs (in the mortar or food processor), then mix them with the soft butter in a bowl. Work with your fingers or a wooden spoon until you butter all the crumbs. Then add the chopped dried fruits and whole hazelnuts (or coarsely chopped). Stir until the mixture is smooth. Finally, bind in a compact mass with the glucose.
Butter a cake tin of 20 cm in diameter, transfer the batter into it and spread it over in an even layer. Press well and smooth with the back of a wet spoon. Refrigerate.
Melt the chocolate and butter in a hot water bath. Coat the cake with it and when it starts to set, make waves with a spatula or fork. Return to refrigerator.
When ready to serve, cut the chocolate cake into portions with a thin, hot knife so as not to split the chocolate. Garnish with grated coconut or crushed hazelnuts.