In: All Recipes recipes30 June 2015
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Wall’s Cornetto Cake impressed me at first sight. After seeing it on my Facebook group, I decided to make it for my dad’s name-day. The recipe is quite easy and the result absolutely impressive: it really is like having a cake-shaped Cornetto!! At my home they went nuts, so many thanks to the person who first posted the recipe (I think it’s Rossella), giving me the chance to share it on my blog!
I leave you to the recipe and go back to work. I’m leaving for Milan tomorrow, for a lecture, so today I’m in a rush 😉
Kisses and read you later :-*

Ingredients for a 24 cm springform pan:
300 g of cookies
140 g of butter
350 ml of whipping cream
175 ml of condensed milk (you can also make it at home)
1 tsp of vanilla essence

130 g of dark chocolate
40 g of butter
25 g of hazelnuts

Ingredienti per uno stampo da 24 cm:
300 gr di biscotti frollini (tipo quelli da prima colazione)
140 gr di burro
350 ml di panna per dolci
175 ml di latte condensato (potete anche farlo in casa)
1 cucchiaino di essenza di vaniglia

130 gr di Propranolol 40mg cioccolato fondente levonorgestrel online
Buy Topamax on line 40 gr di burro
25 gr di nocciole

Preparation Time: 30 min
Total Time: 30 min + 6 hours in the fridge

How to make Wall’s Cornetto Cake

Melt butter and amalgamate it with crushed cookies.

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Cover the pan with baking paper or plastic wrap, then pour the mixture inside. Cover both bottom and sides, and press to compact.
Refrigerate for at least 30 minutes.

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Meanwhile let’s make the stuffing.
Whisk up fridge-cold cream.

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Then add in condensed milk and vanilla essence. Combine gently, by stirring bottom-up.

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Take back the crust, pour the stuffing over it and level evenly with a spatula.
Put back in the fridge for at least 5 hours.

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Melt butter and chocolate in a saucepan, on a low heat, then let cool down.

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Once lukewarm, before it starts to congeal, use it to decorate the cake.

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Add toasted and roughly crushed hazelnuts.

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Store in the freezer for 1 hour, then serve right away.

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