"Bonesitos" cake with chocolate truffles
- 1 pack of 24 wafers
- 750 gr of cream hazelnuts (Nutella, Nutella ...)
- 190 gr of condensed milk
- 25 gr of butter
- 30 g of cocoa powder
Heat the hazelnut cream a minute in the microwave, so it is lighter and can spread better.
If throughout the process we need to heat it again I will We are at intervals of 30 seconds.
We put the first wafer on a flat plate and with the help of a silicone spatula we extend a thin layer of the cream, so that all the wafer is covered. It is important that we do not press on the wafer so that it does not break and that the layer we spread is even and thin.
On it we put another wafer and repeat the operation until covering with the hazelnut cream the 24 wafers so that the last layer is cream and a little more generous than the previous ones.
We have to make sure that all the layers are well aligned so that the cake has a good shape.
We also cover the sides with a layer of hazelnut cream.
We take the refrigerator for at least 2 hours so that the chocolate cools (I did it from one day to the next)
To make chocolate truffles:
Mix all the ingredients and bring them to medium heat, stirring constantly until the mixture falls off. the walls of the saucepan. Let warm a little and put the mixture in a pastry bag with round nozzle.