Hazelnut and Whisky Mini Bar Cake with 80% Chocolate
- Level:
-
Easy
- Makes:
-
Recipe for 10 x 100g bar cakes
Bar cakes
Ingredients: Bar cakes
-
4.6 ozUnsalted butter
-
4.8 ozBrown sugar
Preparation: Bar cakes
Cream together
Ingredients: Bar cakes
-
3.9 ozEggs
-
1.6 ozWhole milk
Preparation: Bar cakes
Gradually add
Ingredients: Bar cakes
-
6.2 ozFlour
-
1.2 ozCrushed hazelnuts
-
0.1 ozBaking powder
Preparation: Bar cakes
Sieve together.
Stir into the prepared batter.
Ingredients: Bar cakes
Preparation: Bar cakes
Melt.
Add to the batter melted but cool.
Ingredients: Bar cakes
-
4.6 ozVh-9410
Preparation: Bar cakes
Stir in
Pipe into mini silicone bar moulds.
Bake at 150’C for approximately 30 minutes.
Soaking syrup
Ingredients: Soaking syrup
-
125 mlWater
-
5.3 ozSugar
-
25 mlWhisky
Preparation: Soaking syrup
Heat the sugar and water together.
Add the whisky.
Allow to cool.
Power 80 ganache topping
Ingredients: Power 80 ganache topping
-
0.5 ozCaster sugar
-
1.6 ozEgg yolks
Preparation: Power 80 ganache topping
Whisk together.
Ingredients: Power 80 ganache topping
-
6.7 ozWhipping cream
Preparation: Power 80 ganache topping
Bring to the boil.
Add to the egg mix.
Cook to 80°C.
Ingredients: Power 80 ganache topping
Preparation: Power 80 ganache topping
Stir in.
Allow to cool until a piping constancy.
Assembly
Soak the mini bar cakes in the whisky syrup.
Cover the top of the cake with prepared ganache.
Sprinkle with caramelized hazelnuts and gold leaf.
Comments