Ripped Hyman Bleeding
My seiveli 
webs I've made six, but the technique is that of the famous setteveli, of course I made some changes so important that I can define my cake. I used the crunchy almond (childhood memories), I prefer the taste of almond hazelnut, also, I replaced the cream with the cream to the hazelnut chocolate spread, I have never tasted the original, but this is MY version according to my taste! Ingredients for sponge cake: 5 eggs; 150 grams of sugar, 120 grams of flour 00; 30 grams of cocoa. Ingredients for Crunchy: 250 grams of almonds in their skins; 250 grams of sugar. Ingredients for the Bavarian 350 g of whole milk, 4 egg ; vanilla bean; 125 grams of sugar; 30 grams of corn starch. Ingredients for the cream nutella: half the Bavarian cream, 300 g Nutella ; 6 gr of isinglass; 250 g of whipped cream. Ingredients for the disc of chocolate: 100 grams of dark chocolate; 75 grams of chopped crispy. Ingredients for cream Mascarpone: half the Bavarian cream, 250 g of mascarpone ; 150 grams of finely ground crispy. Ingredients for the syrup: 150 grams of water, 75 g rum 75 grams of sugar. Ingredients for the icing to mirror 75 grams of cocoa; 175 grams of water, sugar 225; 8 g gelatin; 150 grams of cream. Mass so you feel tired just reading the ingredients, in reality as it says The ZioPiero (where I took ideas and techniques), we can anticipate some steps. I the first day I made the sponge cake and crunchy on the second day I did the Bavarians, the disc of chocolate and I assembled the cake, the third day I made the icing ........... . and after a few hours have eaten me! start with the pds: Put the eggs in a saucepan with sugar and place on fire, riding with a hand whisk, until the temperature of 40 degrees or if you do not keep the thermometer at low heat for one minute, remove from fire, moved to the planet (or with electric whips), and then assemble for 20 minutes (turn on the oven and cooled to a temperature of 180 °) remove from the planet and use a spoon of timber movements from the bottom upwards incorporate the flour and cocoa sifted together previously, try not to remove the mixture, pour in a pan of about 22 cm and place in greased and floured oven for 18 minutes. While the PDS is in the oven do the crunchy: Place the almonds and sugar in a saucepan on the stove and place over low heat, stirring constantly with a wooden spoon, when all the sugar has melted and become golden brown ( attention because it burns easily), previously paid on a baking tray greased, flat and let cool. is beautiful when it becomes a cold hard slab, peel it off, to frantumatelo large pieces with your hands and put into a robot for a few minutes. Sift the mixture with a scolainsalata (the fine will be placed in the mascarpone cream over the older the hard chocolate). if you are upright and do not make you taste the crunchy almonds 150 grams and 150 grams of sugar, I increased the dose or risk running out! The tastes of theft by family members took until the grind! 
Day Two: put to soak the 6 grams of gelatin in cold water, make a custard with egg yolks 4, 350 grams of whole milk, sugar, vanglia and corn flour, stir well put it on the heat and let thicken, turn off the heat just get half and put into the squeezed gelatine, stir well and let cool. set aside the other half. Whip the cream and 250 grams of movements from the bottom up built-cream (the one with the fish et al) then amalgamateci also 300 grams of chocolate spread (in winter have to be heated in a water bath to make it more fluid, in this period needed). Heat the water to get wet, let us dissolve the sugar and the rum and let cool bisects the PDS (if it is too high make three layers) and put a half on a small plate that contains barely moisten with the syrup and put over the Bavarian chocolate cream. Refrigerate for 2 hours. 
This dose I also made nine small glasses because I crossed the PDS in three layers (it was too high to make only two) I used a layer of chopped pds then I put a few tablespoons of Bavarian nutella! 
Meanwhile, who spend two hours melt the chocolate in the microwave or over hot water, draw a circle the same diameter of the pie on baking paper, add the chopped crispy (the biggest) in the melted chocolate and spread on design to form a disk (I I have kept aside for Quach tablespoon cups) and put it in the fridge to make it solidify. shorts I put directly in the melted chocolate, I extended the mixture with a spoon and I put in the fridge. Go to the mascarpone cream: Place the remaining cream into a bowl of mascarpone and amalgamateci croccanteed meal is ready. Shoot the cake from the refrigerator, sistemateci over the disc of chocolate, the second layer of the PDS and pour the remaining rum, mascarpone cream over the place and put in the freezer! Day Three: Prepare the glaze in the mirror, Soak gelatin in cold water, then mixed with a whisk all the ingredients, put on the heat and bring to a boil, stirring constantly (it should reach 104 degrees) keep the boil for a few minutes then shut off heat and let cool. When it reaches 50 °, and then place the squeezed gelatin mix to the mixture after which allow it to cool a little. 
Bring out the cake from the freezer and place on a grid positioned in turn over a bowl (so the chocolate racccogliere runny) and cover entire cake with frosting Make one layer consisting of beautiful and cercatedi cover the enestetismi at this point put the cake on a serving plate (do take the cake from the delicate basis, you will be facilitated if it is well frozen) and put in fridge for a few hours! Bon appetit!! 
webs I've made six, but the technique is that of the famous setteveli, of course I made some changes so important that I can define my cake. I used the crunchy almond (childhood memories), I prefer the taste of almond hazelnut, also, I replaced the cream with the cream to the hazelnut chocolate spread, I have never tasted the original, but this is MY version according to my taste! Ingredients for sponge cake: 5 eggs; 150 grams of sugar, 120 grams of flour 00; 30 grams of cocoa. Ingredients for Crunchy: 250 grams of almonds in their skins; 250 grams of sugar. Ingredients for the Bavarian 350 g of whole milk, 4 egg ; vanilla bean; 125 grams of sugar; 30 grams of corn starch. Ingredients for the cream nutella: half the Bavarian cream, 300 g Nutella ; 6 gr of isinglass; 250 g of whipped cream. Ingredients for the disc of chocolate: 100 grams of dark chocolate; 75 grams of chopped crispy. Ingredients for cream Mascarpone: half the Bavarian cream, 250 g of mascarpone ; 150 grams of finely ground crispy. Ingredients for the syrup: 150 grams of water, 75 g rum 75 grams of sugar. Ingredients for the icing to mirror 75 grams of cocoa; 175 grams of water, sugar 225; 8 g gelatin; 150 grams of cream. Mass so you feel tired just reading the ingredients, in reality as it says The ZioPiero (where I took ideas and techniques), we can anticipate some steps. I the first day I made the sponge cake and crunchy on the second day I did the Bavarians, the disc of chocolate and I assembled the cake, the third day I made the icing ........... . and after a few hours have eaten me! start with the pds: Put the eggs in a saucepan with sugar and place on fire, riding with a hand whisk, until the temperature of 40 degrees or if you do not keep the thermometer at low heat for one minute, remove from fire, moved to the planet (or with electric whips), and then assemble for 20 minutes (turn on the oven and cooled to a temperature of 180 °) remove from the planet and use a spoon of timber movements from the bottom upwards incorporate the flour and cocoa sifted together previously, try not to remove the mixture, pour in a pan of about 22 cm and place in greased and floured oven for 18 minutes. While the PDS is in the oven do the crunchy: Place the almonds and sugar in a saucepan on the stove and place over low heat, stirring constantly with a wooden spoon, when all the sugar has melted and become golden brown ( attention because it burns easily), previously paid on a baking tray greased, flat and let cool. is beautiful when it becomes a cold hard slab, peel it off, to frantumatelo large pieces with your hands and put into a robot for a few minutes. Sift the mixture with a scolainsalata (the fine will be placed in the mascarpone cream over the older the hard chocolate). if you are upright and do not make you taste the crunchy almonds 150 grams and 150 grams of sugar, I increased the dose or risk running out! The tastes of theft by family members took until the grind! 
Day Two: put to soak the 6 grams of gelatin in cold water, make a custard with egg yolks 4, 350 grams of whole milk, sugar, vanglia and corn flour, stir well put it on the heat and let thicken, turn off the heat just get half and put into the squeezed gelatine, stir well and let cool. set aside the other half. Whip the cream and 250 grams of movements from the bottom up built-cream (the one with the fish et al) then amalgamateci also 300 grams of chocolate spread (in winter have to be heated in a water bath to make it more fluid, in this period needed). Heat the water to get wet, let us dissolve the sugar and the rum and let cool bisects the PDS (if it is too high make three layers) and put a half on a small plate that contains barely moisten with the syrup and put over the Bavarian chocolate cream. Refrigerate for 2 hours. 
This dose I also made nine small glasses because I crossed the PDS in three layers (it was too high to make only two) I used a layer of chopped pds then I put a few tablespoons of Bavarian nutella! 
Meanwhile, who spend two hours melt the chocolate in the microwave or over hot water, draw a circle the same diameter of the pie on baking paper, add the chopped crispy (the biggest) in the melted chocolate and spread on design to form a disk (I I have kept aside for Quach tablespoon cups) and put it in the fridge to make it solidify. shorts I put directly in the melted chocolate, I extended the mixture with a spoon and I put in the fridge. Go to the mascarpone cream: Place the remaining cream into a bowl of mascarpone and amalgamateci croccanteed meal is ready. Shoot the cake from the refrigerator, sistemateci over the disc of chocolate, the second layer of the PDS and pour the remaining rum, mascarpone cream over the place and put in the freezer! Day Three: Prepare the glaze in the mirror, Soak gelatin in cold water, then mixed with a whisk all the ingredients, put on the heat and bring to a boil, stirring constantly (it should reach 104 degrees) keep the boil for a few minutes then shut off heat and let cool. When it reaches 50 °, and then place the squeezed gelatin mix to the mixture after which allow it to cool a little. 
Bring out the cake from the freezer and place on a grid positioned in turn over a bowl (so the chocolate racccogliere runny) and cover entire cake with frosting Make one layer consisting of beautiful and cercatedi cover the enestetismi at this point put the cake on a serving plate (do take the cake from the delicate basis, you will be facilitated if it is well frozen) and put in fridge for a few hours! Bon appetit!! 
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