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
Cake
Ingredients: Cake
-
4.1 ozsoftened butter
-
7.4 ozbrown sugar
Preparation: Cake
Mix butter and sugar until fluffy.
Ingredients: Cake
-
1whole egg(s)
-
3 mlconcentrated vanilla extract
Preparation: Cake
Add and mix briefly.
Ingredients: Cake
-
7.1 ozself-raising flour
-
pinchsalt
-
2.1 ozCP
Preparation: Cake
Ingredients: Cake
-
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
-
10.6 oz
Preparation: Filling
Beat the Tintoretto at high speed till smooth.
Ingredients: Filling
-
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™.
Comments