Mannerstollen

For the Mannerstollen, finely slice the Mannerschnitten.Empty the liquid cream into a larger saucepan and place on the stove. Slightly warm.chocolate very finely cut or coarsely grate, then gradually crumble into the liquid whipped cream. Stir again and again. Bring to a slow boil with the sugar until the chocolate melts and the liquid is nice and smooth. Stir in the hazelnuts, let cool, then add the slices and gently mix everything well. Pour the mixture into a well-oiled (or plastic wrap-lined), long, very narrow stollen or terrine mold. Place in the refrigerator overnight. Or let harden in the freezer for 2 hours. In winter, we cover well with foil and just put our stollen outside on the window sill!The next day, turn out onto an oblong cake plate. Shines and looks great. If you like thick glazes: You can also cover the Stollen with chocolate glaze.

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