Hazelnut and Whisky Mini Bar Cake with 80% Chocolate
- Level:
-
Easy
- Makes:
-
Recipe for 10 x 100g bar cakes
Bar cakes
Ingredients: Bar cakes
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4.6 ozunsalted butter
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4.8 ozbrown sugar
Preparation: Bar cakes
Cream together
Ingredients: Bar cakes
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3.9 ozeggs
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1.6 ozWhole milk
Preparation: Bar cakes
Gradually add
Ingredients: Bar cakes
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6.2 ozflour
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1.2 ozcrushed hazelnuts
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0.1 ozbaking powder
Preparation: Bar cakes
Sieve together.
Stir into the prepared batter.
Ingredients: Bar cakes
Preparation: Bar cakes
Melt.
Add to the batter melted but cool.
Ingredients: Bar cakes
Preparation: Bar cakes
Stir in
Pipe into mini silicone bar moulds.
Bake at 150’C for approximately 30 minutes.
Soaking syrup
Ingredients: Soaking syrup
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125 mlwater
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5.3 ozsugar
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25 mlWhisky
Preparation: Soaking syrup
Heat the sugar and water together.
Add the whisky.
Allow to cool.
Power 80 ganache topping
Ingredients: Power 80 ganache topping
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0.5 ozcaster sugar
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1.6 ozegg yolks
Preparation: Power 80 ganache topping
Whisk together.
Ingredients: Power 80 ganache topping
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6.7 ozwhipping cream
Preparation: Power 80 ganache topping
Bring to the boil.
Add to the egg mix.
Cook to 80°C.
Ingredients: Power 80 ganache topping
Preparation: Power 80 ganache topping
Stir in.
Allow to cool until a piping constancy.
Assembly
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.
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