Sweet chocolate whoopie

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Great bakes don't have to be complicated. This recipe is fairly easy. Only the cake base requires a bit of trial to get a great result out of the oven. The rest is simple and straightforward, especially since the filling is made with a ready-to-use flavoured Callebaut Tintoretto, giving you that perfect creamy mouthfeel and lovely coffee flavours. We recommend beating the filling in a kitchen aid until well-aerated.

Recipe components

Used Callebaut products

Cake

IngredientsPreparation
  • 115g
    softened butter
  • 210g
    brown sugar

Mix butter and sugar until fluffy.

  • 1
    whole egg(s)
  • 3ml
    concentrated vanilla extract

Add and mix briefly.

  • 200g
    self-raising flour
  • pinch
    salt
  • 60g
    Cocoa powder
In a sepereate bowl: sieve the flour and cocoa powder together. Add the salt.
  • 240ml
    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

IngredientsPreparation
  • 300g
    Tintoretto coffee

Beat the Tintoretto at high speed till smooth.

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™.