The court ... 
I love the "Nutella" ... the taste of chocolate with a touch of hazelnut find it sooo rich and soft since I saw the cake "Piescu" knew I had to do it!.
Simple, colorful and a delight for all those like me you enjoy a good chocolate dessert.
To give you a bonus of originality is filled profiteroles, which the court finds that surprise so nice and pretty.
La Rosa has a lot more profiteroles and the truth is that it looks more ... to buy me I was quite short, but anyway ... for the next repeat by putting more.
Ingredients for base: sobaos
1 package.
Profiteroles (I bought frozen).
Syrup Ingredients:
1 / 2 cup of water.
1 / 2 cup of Cointreau.
1 / 2 cup of sugar.
mousse Ingredients:
400 ml of whipping cream.
2 egg whites.
200 grams of Nutella.
1 / 2 cup of milk. 3 sheets of gelatin
neutral.
Chocolate powder to cover the cake ... I used melted chocolate and plant paper drew a circle the same diameter as the cake, then filled with molten chocolate making a doodle drawing. Once cooled and solidified the chocolate off and placed carefully on the cake. Very easy and very lucid.
Method: We place sobaos
covering all the bottom of a springform pan and fill it all base is completely covered. We
boiling syrup leaving the three ingredients and boil for ten minutes over low heat to reduce. Once we put on warm sobaos. We place
sobaos profiteroles on and soaked. We soaked
gelatin in cold water. We
water bath and stir the Nutella (go with a thinner consistency.)
in half a glass of warm milk put him well drained gelatine.
Add this to the Nutella mixed very well and we tune.
whip the cream.
Beat the egg whites.
Mix the cream and the clear with the Nutella with care not to go down and throw it on sobaos, covering the profiteroles.
We put in the freezer for about two hours. Yo overnight.
Unmold and leave in the refrigerator a few hours to thaw before eating.
Decorate to taste.
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