Mini No Bake Chocolate Hazelnut Cake with Meringue Topping

Mold: 12cm (~5in)

Base

50g Toasted almonds

15g Honey

15g Cacao powder

15g Coconut oil

Directions:

Grind all ingredients.

Add to the mold, and refrigerate.

 

Cream

50g Pure chocolate

3 Eggs

3 Gelatine leaves

50g Homemade nutella

Directions:

Whip egg whites, until they form soft peaks.

Melt chocolate in a double boiler, and mix with the yolks. Then add gelatine and egg whites.

Add to the mold and refrigerate 4 hours.

Add nutella.

 

Meringue

2 Egg whites

40g Hot honey

Directions:

Whip egg whites, add honey, and whip until get firm. Add meringue on top of cake.