It’s not a great discovery day! I just combined two of my all time favorite desserts: the chocolate salami and the lemon pie in one amazing cake! Lemon liqueur works as a taste-link and the flavor complements one another.
Ingredients
For the lemon cream
-
,
- 300 g. cream cheese at room temperature ,
- 1 can condensed milk ,
- Juice + zest of 2 lemons ,
- 1 tsp gelatine ,
- 1 tbsp water
-
,
- 250 grams. butter ,
- 8 tablespoons unsweetened cocoa ,
- 1 tin condensed milk ,
- 1½ package digestive biscuits ,
- 1/4 cup. lemon liqueur ,
- 1 cup. tea chopped hazelnuts
Instructions
-
,
- Melt butter in a wide pot over low heat. ,
- Add the cocoa and stir with spoon. ,
- Add the condensed milk. ,
- Mix thoroughly. ,
- Do not boil mixture, just heat to dissolve the ingredients. ,
- Remove from heat. ,
- Add the lemon liqueur. ,
- Break the biscuits using your hands into small pieces (not powder), add them to the mixture and then add and hazelnuts. ,
- Stir to cover all cookies in the chocolate mixture and let it cool down. ,
- Spread the mixture using a spoon in a hoop, put on a surface covered with wax paper. ,
- Chill for 1 hour in the refrigerator. ,
- Put the gelatin and the water in a bowl and put it over a double boiler to melt. ,
- Stir until dissolved. ,
- Get the zest and juice of lemons. ,
- Combine the butter with the crushed biscuits and mix well. ,
- Beat the cream cheese with a whisk or mixer and add the cream cookies, condensed milk, lemon juice and zest. ,
- Then add the gelatin and pour the cream over the chocolate base. ,
- Place the cake in the refrigerator to freeze well and decorate it with whatever you want from colored sprinkles to candies.
