Sweet Chocolate Whoopie (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)

Cake

Ingredients Preparation
115 g soft butter
210 g dark sugar
Mix butter and sugar until fluffy.
1 egg
3 ml vanilla extract
Add and mix briefly.
200 g self-raising flour
60 g Callebaut® cocoa powder CP
pinch of salt
In a sepereate bowl: sieve the flour and cocoa powder together.
Add the salt.
240 ml milk Alternately add the dry ingredients and the milk until everything is blended.
Line a baking tray with baking paper. Put the batter into a piping bag, snip the bottom edge off and pipe onto the baking tray in small circles of 4 cm, leaving some space around each, since they run out a bit during the baking. Bake at 150°C for about 10 to 12 minutes till done.

Filling

Ingredients Preparation
300 g coffee flavoured Callebaut® Tintoretto (ref: FNF-L0040MO) Beat the Tintoretto at high speed till smooth.
4 tbsp dark Callebaut® Crispearls™ CED-CC-45CRISP Pipe the lower part of the whoopie quite full and ar- range the upper part on top. Spread some chocolate cream mix on top and decorate with Crispearls™.