Sweet chocolate whoopie
Great bakes don't have to be complicated. This recipe is fairly easy. Only the cake base requires a bit of trial to get a great result out of the oven. The rest is simple and straightforward, especially since the filling is made with a ready-to-use flavoured Callebaut Tintoretto, giving you that perfect creamy mouthfeel and lovely coffee flavours. We recommend beating the filling in a kitchen aid until well-aerated.
- Level:
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Easy
Cake
Ingredients: Cake
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4.1 ozsoftened butter
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7.4 ozbrown sugar
Preparation: Cake
Mix butter and sugar until fluffy.
Ingredients: Cake
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1whole egg(s)
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3 mlconcentrated vanilla extract
Preparation: Cake
Add and mix briefly.
Ingredients: Cake
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7.1 ozself-raising flour
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pinchsalt
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2.1 ozCP
Preparation: Cake
In a sepereate bowl: sieve the flour and cocoa powder together.
Add the salt.
Ingredients: Cake
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240 mlmilk
Preparation: Cake
Alternately add the dry ingredients and the milk until everything is blended.
Line a baking tray with baking paper. Put the batter into a piping bag, snip the bottom edge off and pipe onto the baking tray in small circles of 4 cm, leaving some space around each, since they run out a bit during the baking. Bake at 150°C for about 10 to 12 minutes till done.
Filling
Ingredients: Filling
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10.6 ozFNF-L0040MO
Preparation: Filling
Beat the Tintoretto at high speed till smooth.
Ingredients: Filling
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2.1 ozCED-CC-D1CRISP
Preparation: Filling
Pipe the lower part of the whoopie quite full and ar- range the upper part on top. Spread some chocolate cream mix on top and decorate with Crispearls™.
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