Chocolate dessert cups: the perfect idea to enjoying your friends!

Name: Chocolate dessert cups: the perfect idea to enjoying your friends!
Uploaded: 2021-01-19T14:05:24Z
Duration: PT209.924S
Channel: Food Inspiration

published on 19 January, 2021 at 15:05

So creamy and beautiful, this dessert will leave everyone speechless!

INGREDIENTS

Biscuit:

150g (1.2 cup) flour for multipurpose use

60g (0.5 cup) chopped walnuts

40g (0.3 cup) cocoa powder

200g (1 cup) granulated sugar

40g (0.3 cup) powdered sugar

180g (0.8 cup) unsalted butter

160g (0.5 cup) hazelnut cream

2 whole eggs + 3 egg whites

1 tsp (4g) baking powder

1/4 tsp baking soda

40g (0.3 cup) cocoa powder

200ml (0.8 cup) milk with butter

10 g vanilla sugar

Cream:

230g (1 cup) butter

220g (0.7 cups) hazelnut cream

180g (1.5 cups) powdered sugar

50ml (0.2 cup) heavy cream

40 g ground roasted hazelnuts

1 tsp (5ml) vanilla extract

A pinch of salt

Decoration:

200ml (0.85 cup) whipped cream

200g (0.6 cup) hazelnut cream

100g (1 cup) chocolate balls

METHOD

Preheat oven to 180 degrees and line a 30 cm cake tin with baking paper.
Sift flour, cocoa powder, baking powder and baking soda. Mix with chopped walnuts.
Put the butter in a bowl and whisk it at high speed until it softens. Add sugar and stir until fluffy. Add the hazelnut cream and stir until combined.
Stir in the eggs one by one, until everything is combined.
Alternately beat the dry ingredients and buttermilk (3 tablespoons of dry ingredients / 1 sip of milk butter) - mix until combined.
Add the egg whites to the bowl and whisk the solid foamy mixture - gradually add the powdered sugar.
Using a spatula, gently add the egg whites to the dough
Pour the dough into the prepared cake tin and bake in a preheated oven for 35-40 minutes or until a wooden toothpick inserted in the middle comes out clean. Remove the cake from the pan to the racks and allow to cool completely.
When completely cooled, cut the cake into two layers and cut as many circles as possible using a cookie cutter or a baking ring, circumference 7 cm.
For the cream: Whisk the softened butter and powdered sugar until fluffy. Add the hazelnut cream.
Gradually add the whipped cream and stir until combined. Whisk the ground hazelnuts in low speed.
Add vanilla extract.
For the ecoration: Whip the whipped cream and add the hazelnut cream.
Arrange mini cakes. Coat the mold with acetate foil. At the bottom of the mold put one circle of biscuit, then put the cream over another circle of biscuit.
With a dressing bag and a continuation, apply the cream on each cake and put one chocolate.

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