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™. |
