Hazelnut and Whisky Mini Bar Cake with 80% Chocolate

level 1

Recipe components

Bar cakes

IngredientsPreparation
  • 130g
    unsalted butter
  • 135g
    brown sugar

Cream together

  • 110g
    eggs
  • 45g
    whole milk

Gradually add

  • 175g
    flour
  • 35g
    crushed hazelnuts
  • 4g
    baking powder

Sieve together.
Stir into the prepared batter.

Melt.
Add to the batter melted but cool.

Stir in

Pipe into mini silicone bar moulds. 
Bake at 150’C for  approximately 30 minutes.

Soaking syrup

IngredientsPreparation
  • 125ml
    water
  • 150g
    sugar
  • 25ml
    Whisky

Heat the sugar and water together. 
Add the whisky. 
Allow to cool.

Power 80 ganache topping

IngredientsPreparation
  • 15g
    caster sugar
  • 45g
    egg yolks

Whisk together.

  • 190g
    whipping cream

Bring to the boil. 
Add to the egg mix. 
Cook to 80°C.

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.