INGREDIENTS
- Bretona cocoa shortbread:
- – Butter 250 g.
- – Granulated sugar 250 g.
- – Not edible 130 g.
- – Flour 240 g.
- – Baking powder 15 g.
- – Sal 2 g.
- – Bitter cacao 60 g.
- -Zest of 1 lemon.
- For the filling:
- – Roasted and peeled peanuts 150 g.
- – Sugar 75 g.
- – Semi-sweet chocolate 150 g.
- For the hazelnut cream:
- – Cream cheese 150 g.
- – Butter 60 g.
- – Hazelnut paste 60 g.
- – Impalpable sugar 150 g.
- – Bitter cocoa powder 30 g.
Breton chocolate and peanut cake, with hazelnut cream
PROCEDURE:
Bretona cocoa shortbread:
1. Beat the tender butter with the sugar and add the yolks. Taste with lemon. Proceed beating and add the dry components. Mingle.
2. Stretch to 1 cm excessive and body with a round mould. Place within the fridge.
3.Prepare dinner within the oven at 170°C for about 20 minutes.
6. Unmold and let cool.
For the filling:
1. Make a praline with the peanuts and sugar. Let cool to room temperature.
2. Course of it till you get a really wonderful powder.
3. Add the melted chocolate and course of once more.
4. Unfold the paste on a silicone mat to a thickness of 4 mm and place it, coated with movie, within the fridge for quarter-hour.
For the hazelnut cream:
1. Beat the tender butter with the powdered sugar.
2. Add the hazelnut paste and beat once more.
3. Add the cheese and sifted bitter cocoa.
4. Beat till mixed, watch out to not beat an excessive amount of as a result of it may break.
5. Reserve within the fridge in a pastry bag till used.
