4.0
(4)
Your folders
Your folders

Export 5 ingredients for grocery delivery
Step 1
Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Cook in oven for 5 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop. Place in a bowl with the cake crumbs, liqueur and condensed milk, and stir until combined.
Step 2
Line a baking tray with non-stick baking paper. Place cocoa on a plate. Use your hands to roll 2 teaspoonsful of cake mixture into a ball. Roll in cocoa to coat. Transfer to tray. Repeat with remaining cake mixture and cocoa. Place in the fridge for 10 minutes or until firm.
Your folders

650 viewsrainbowinmykitchen.com
Your folders

529 viewssallysbakingaddiction.com
4.5
(2)
Your folders

113 viewsthecuriouschickpea.com
4.5
(6)
5 minutes
Your folders

363 viewssweetestmenu.com
5.0
(3)
Your folders

310 viewstaste.com.au
20 minutes
Your folders

549 viewscooking.nytimes.com
5.0
(318)
Your folders

205 viewsbonapeti.com
3.0
(1)
25 minutes
Your folders

222 viewstaste.com.au
3.0
(1)
2 minutes
Your folders

220 viewspreppykitchen.com
5.0
(31)
10 minutes
Your folders

421 viewscookingclassy.com
3 minutes
Your folders
298 viewscookingclassy.com
Your folders

266 viewsthefivedollarfoodie.com
5.0
(1)
120 minutes
Your folders

345 viewstaste.com.au
4.7
(36)
Your folders

353 viewssugarspunrun.com
5.0
(2)
5 minutes
Your folders

318 viewsbettycrocker.com
4.5
(156)
Your folders

260 viewstasteofhome.com
4.3
(18)
Your folders

284 viewsbeyondfrosting.com
2 minutes
Your folders

293 viewsamandascookin.com
5.0
(4)
Your folders

284 viewstaste.com.au
4.0
(2)
40 minutes