INGREDIENTS
- – Yogurt 125 g.
- – Sugar 200 g.
- – Eggs 3 items.
- – Flour 0000 200 g.
- – Baking powder 5 g.
- – Sodium bicarbonate 5 g.
- – Sunflower oil 125 cc.
- – Bitter cacao 10 g.
- Choco and nutella ganache:
- – Milk cream 325 cc.
- – Gelatin 10 g.
- – Chopped white chocolate 100 g.
- – Hazelnut paste 80 g.
- Lavatory:
- – Chocolate 600 g.
- – 60 cc oil.
- – Roasted nuts (peanuts and hazelnuts) 200 g.
MARBLE PUDDING with chocolate ganache, nutella, peanuts and hazelnuts
PROCEDURE:
1. Combine sugar, eggs and yogurt.
2. Sift flour with baking soda and baking powder, combine. Then add oil.
3. Divide in two and add the cocoa to at least one half.
4. Divide into two sleeves. Reserve within the chilly and pour into strips within the 20 cm mould, marbling with a stick. Prepare dinner at 180ºC for roughly 40 min
Choco and nutella ganache:
1. Warmth 225 levels of cream, add gelatin dissolved in water. Pour over chopped chocolate and blend till built-in.
2. Add hazelnut paste and remaining cream, combine till emulsified.
3. Reserve to chill, put in a sleeve.
4. Hose over cooked pudding, a number of strips making quantity.
5. Coat your entire pudding with chocolate and hazelnut (or peanut!) coating.
Lavatory:
1. Adorn with dried fruits/flowers/flake salt.
