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:: Easy

115 g

softened butter
210 g

brown sugar

Mix butter and sugar until fluffy.

1

whole egg(s)
3 ml

concentrated vanilla extract

Add and mix briefly.

200 g

self-raising flour
pinch

salt
60 g

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag

In a sepereate bowl: sieve the flour and cocoa powder together. Add the salt.

240 ml

milk

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.

300 g

FNF-L0040MO

Beat the Tintoretto at high speed till smooth.

60 g

CED-CC-D1CRISP

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™.