INGREDIENTS
- Cocoa mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 5 models (100 g).
- – Vanilla extract 1 cap.
- – Flour 0000 200 g.
- – Almond flour 50 g.
- – Bitter cacao 50 g.
- Chocolate cream:
- – Cream cheese 200 g.
- – Butter 80 g.
- – Peanut paste or butter 80 g.
- – Impalpable sugar 200 g.
- – Bitter cocoa powder 50 g.
- Caramel sauce:
- – Milk cream 150 g.
- – Butter 100 g.
- – Honey 100 g.
- – Widespread sugar 150 g.
- – Glucose 80 g.
- For meeting:
- – Roasted peanuts 300 g.
- – Dulce de leche confectioner in sleeve 150 g.
CROSSING CHOCOLATE, PEANUT AND CANDY CAKE with an unimaginable chocolate cream and caramel sauce .
PROCEDURE:
For the cocoa mass:
1. Sandblast the butter, sugar, flour, almond flour and cocoa margo, all beforehand sifted.
2. Add the yolks and vanilla, combine and pulse till all of the components are homogenized.
3. Stretch to 4 mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and kind 8cm cake pans and minimize rings of the identical diameter.
5. Prepare dinner each at 160° C for 8 to 10 minutes. Let cool.
For the chocolate cream:
1. Beat the comfortable butter with the powdered sugar. Add the peanut butter and beat once more.
2. Add the cheese and sifted bitter cocoa. Beat till mixed, watch out to not beat an excessive amount of as a result of it may break.
3. Reserve within the fridge inside a pastry bag with a easy nozzle till used.
For the caramel sauce:
1. Put the sugar in a saucepan and blend continuously till you get a caramel.
2. Add the honey, glucose and extremely popular cream.
3. Combine till you obtain a sauce, there ought to be no sugar chunks left.
4. Off the warmth, add the butter in cubes little by little, mixing continuously with a picket spoon. Reserve at room temperature till assembling the cake.
For the alarmed:
1. Place a spiral of dulce de leche on the bottom of every cake. Then combine caramel sauce with roasted peanuts and fill every cake to the brim. Place in fridge till hardened.
2. Cowl with chocolate cream, making a border with the assistance of a piping bag.
3. Cowl every cake with the ring of dough and fill the outlet within the heart with caramel sauce. Beautify with a cherry or seasonal fruit.
