About 20 pieces

For the dough:
150g plain chocolate biscuits
* 70 g * 30 g wheat flour
* 1 level tsp Dr. Oetker Backin
* 170 g soft butter or margarine
* 150 g sugar
* 1 package Dr. Oetker Bourbon vanilla sugar 6 egg yolks
* (size M) * 6 egg whites (size M)

For glaze:
150 g sour cherry jam

For the cast:
160 g dark chocolate couverture
* 50 grams of white chocolate
75 g hazelnut

Method:
chop the chocolate into pieces For the dough, melt in a small saucepan over low heat in a hot water bath while stirring. Chocolate to cool.

Preheat the oven. Top and bottom heat: about 200 ° C, hot air: about 180 ° C.

crackers in a plastic bag, seal the bag. Crackers with a rolling pin to crumble finely. Mix flour with baking powder biscuits and bread crumbs in a bowl.

butter or margarine in a mixing bowl with electric mixer with whisk at the highest level stir smooth. Gradually stir in sugar and vanilla sugar. As long as the stirring until a bound mass has formed.

egg yolks gradually stir (almost every egg yolks ½ minute). Fold in chocolate. Stir in the breadcrumbs, flour mixture into 2 portions.

egg whites until stiff and fold in with a spatula. Put the dough on a baking sheet (30 × 40 cm, greased) and flatten it to give. The baking tray in the preheated oven slide. The cake bake for 15-20 minutes .

For spreading in the meantime, the jam through a sieve, bring to a boil in a small saucepan, stirring.

place the baking sheet to a wire rack. Spread the hot cake immediately with the jam. Let the cake cool.

for the chop the chocolate into pieces cast. The white chocolate and dark chocolate separately in hot water bath, as described in item 1 melt.

The white and dark chocolate fill-in freezer bag and cut each one a small corner. Sprinkle the cake with the chocolate and immediately sprinkle with praline. Chocolate can be. Cut the cake into diamond shapes.

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