Hazelnut and Whisky Mini Bar Cake with 80% Chocolate

Cream together

Gradually add

Sieve together.
Stir into the prepared batter.

Melt.
Add to the batter melted but cool.

Stir in

Pipe into mini silicone bar moulds. 
Bake at 150’C for  approximately 30 minutes.

Heat the sugar and water together. 
Add the whisky. 
Allow to cool.

Whisk together.

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

Stir in. 
Allow to cool until a piping constancy.

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.