Prune & Dark Chocolate Slice

Preparation steps

• Pour alcohol and orange juice over prunes (or only orange juice, for example, if they are for children). Heat the sweet cream to a low temperature, add the butter and make sure it doesn’t boil. Then add the chopped chocolate and golden syrup and mix everything well (remove the naraFski from the heat), you should get a fine and smooth, bitter-sweet dark mixture. I had a 100gr Lindt Exellence at home, one was 70%, the other 85% cocoa, the rest were they don’t know what you call “chocolate buttons”.
• * Place the hazelnuts in an oven preheated to 180 degrees C for about 5 minutes or until they get a crayon, then (when they cool) put them in a dry kitchen towel and “rub” to make it easier to remove the shrimp. I put the biscuits and toasted hazelnuts in a plastic bag and beat them a little with a "rolling pin" :) But only a little, because we don't want crumbs but pieces of biscuits and hazelnuts in the cake.
• Place the biscuits, toasted hazelnuts and prunes (drunk & chopped) in a bowl and pour over the chilled chocolate; mix and shake in a tart mold and press with your fingers. Melt the milk chocolate on a steamer with a pinch of butter and cream, mix everything and spread over the cake. Cool and slice the cake :)
• The original read as follows: 200 g sliced ​​prunes, 2 tablespoons Grand Marnier, 200 g dark chocolate, 100 g butter, 1 zl golden syrup, 250 g scotch fingers, 125 g toasted hazelnuts, 1 egg and 400 g milk chocolate. Basically the preparation process is the same, I didn’t put the egg. Line a small 19x19cm baking tray with baking paper or plastic wrap, leave a little longer paper on the sides - to make it easier for you to take the cubes out later ... (I liked it better the way I made it). Then, their top layer would be just chocolate melted and coated over, it seemed to me that it would crack when it cooled so I added some “softeners” to it.