Hazelnut and Whisky Mini Bar Cake with 80% Chocolate

Created by

  • Mark Tilling - Chef, tutor and UK Chocolate Master 2006-2010
level 1

Recipe components

Used Callebaut products

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.

  • 130g
    Power 80

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.

  • 100g
    Power 80

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.