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Ingredients:
For the batter:
- 200g dark chocolate couverture (7 oz, 50% cocoa)
- 60ml canola oil (¼ cup)
- 175g wheat flour (1⅓ cups + 2 tbsp)
- 25g cornstarch (3 tbsp + 1 tsp)
- 100g mixed hazelnut kernels (3.5 oz)
- 10g sifted cocoa powder (2 tbsp + 1 tsp)
- 1 tsp baking powder
- 1 tsp baking soda
- 150g butter (5.3 oz), room temp.
- 175g sugar (¾ cup + 2 tbsp)
- 1 tsp vanilla sugar
- Pinch of salt
- 5 eggs (size M)
- 500g red currant jelly (1⅓ cups + 2 tbsp)
For the chocolate cream:
- 140g whipping cream (½ cup + 1 tbsp, 30% fat)
- 140g dark chocolate couverture (5 oz, 50% cocoa)
Instructions:
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