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 oz
    unsalted butter
  • 4.8 oz
    brown sugar

Preparation: Bar cakes

Cream together

Ingredients: Bar cakes

  • 3.9 oz
    eggs
  • 1.6 oz
    whole milk

Preparation: Bar cakes

Gradually add

Ingredients: Bar cakes

  • 6.2 oz
    flour
  • 1.2 oz
    crushed hazelnuts
  • 0.1 oz
    baking powder

Preparation: Bar cakes

Sieve together.
Stir into the prepared batter.

Ingredients: Bar cakes

  • 4.6 oz
    80-20-44NV

Preparation: Bar cakes

Melt.
Add to the batter melted but cool.

Ingredients: Bar cakes

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 ml
    water
  • 5.3 oz
    sugar
  • 25 ml
    Whisky

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 oz
    caster sugar
  • 1.6 oz
    egg yolks

Preparation: Power 80 ganache topping

Whisk together.

Ingredients: Power 80 ganache topping

  • 6.7 oz
    whipping cream

Preparation: Power 80 ganache topping

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

Ingredients: Power 80 ganache topping

  • 3.5 oz
    80-20-44NV

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.