• 1 cup chocolate covered nougat candy
• 500 g de leche vanilla
• 6 dried coconut
Make cake according to package directions. Place in a greased pan and bake. Remove, let cool, unfold and cut into two layers. Landings with half of sweet milk and cover. Dip the chocolate cake with coverage dissolved in water-bath off the heat, cool and stick around praline mixed with grated chocolate. Garnish with fresh milk put in a sleeve with a curly tip. Syndicate spheres made with fresh milk, shredded coconut and vanilla.
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