INGREDIENTS
- black mass:
- – Eggs 2 items.
- – Mascabo sugar 270 g.
- – Flour 230 g.
- – Bicarbonate 3 g.
- – Baking powder 5 g.
- – Cocoa 50 g.
- – Salt a pinch.
- – 90 cc oil.
- – Milk 90 g.
- – Scorching espresso 205 g.
- – Cognac 40 g.
- Crispy base:
- – 100 g of corn flakes.
- – 100 g of milk chocolate.
- White chocolate ganache filling:
- – White couverture chocolate 200 g.
- – Milk cream 100 g.
- – Peanut praline.
- – Mani 70 g.
- – Sugar 100 g.
- – Superb salt.
- – Further dulce de leche plus cognac combine.
Super crispy chocolate cake with black dough, full of white chocolate ganache and peanut praline to make at residence! I adopted the recipe beneath
PROCEDURE:
1. For the dough, beat the eggs with the sugar till the grains dissolve. Add the oil in a thread till emulsified.
2. Then again, warmth the espresso and milk in a saucepan.
3. Take away and add the bitter cocoa and cognac. Then sift the dry and alternate with the overwhelmed eggs and low. (To assemble they should be
least 1 hour within the freezer).
4. For the crunchy base, combine the cornflakes with the chocolate. Place on the bottom of the mildew the place you made the truffles. Press properly in order that it’s even, place within the chilly till agency.
5. For the praline, make a dry caramel and add the unsalted roasted peanuts. Place on an oiled base after which chop.
6. For the white chocolate ganache, boil the cream, pour over the white chocolate and let it relaxation for a couple of minutes. Combine and refrigerate for 4 hours. Then beat till prepared.
7. To assemble, first put a crunchy base, layer of dulce de leche and cognac, darkish chocolate sponge cake, white chocolate cream, chocolate sponge cake, white choco cream, chopped paraline and sponge cake.
