Cakes to show off with!

People :

6

Preparation time :

45

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
For the cookie:   
  • 250 g margarine
  • 250 g flour
  • 120 g brown sugar
  • 75 g of almond powder


For the crunchy chocolate:

  • 75 g of chocolate
  • 30 g of unrefined sunflower oil
  • 60 g of icing sugar
  • 60 g of the previous cookie, crushed

For the chocolate and hazelnut mousse:

 

  • 200 g of chocolate
  • 120 g of natural tofu
  • 120 g of hazelnut praline (this product can be found in pastry shops).


For the creamy hazelnut praline:

  • 50 g of chocolate
  • 340 g of hazelnut praline
  • 30 g of unrefined sunflower oil
  • 100 g of soy drink
Preparation

For the cookie:

  1. Mix all ingredients together and roll out with a rolling pin to a thickness of 3 mm.
  2. Cut dough with a round pastry cutter 8 cm in diameter to be 5 biscuits and bake at 165 ° C for 10 minutes. Once baked, let cool.


For the crunchy chocolate

  1. Melt chocolate with oil until it reaches 50 ° C bano maria . Stir in sugar and biscuit carefully so the sugar is smooth.
  2. Place each biscuit into round molds of the same size as you cut and pour over some chocolate cream (Divide the cream between 5 molds). Let stand 

For the chocolate and hazelnut mousse:

  1. Melt the chocolate in a bano marie at 50 ° C.
  2. Blend tofu with crushed hazelnut praline and then add the melted chocolate.
  3. Cool before pouring the mouse over the crispy chocolate.


For the creamy hazelnut praline:

  1. Melt the chocolate in a bano marie  at 50 ° C
  2. Add the hazelnut praline and keep at a temperature of 35 ° C or so.
  3. Add sunflower oil and finally the soy drink. Pour over the chocolate mousse.
  4. Once obtained the five molds, Place in the freezer.
  5. To serve, remove from freezer a few minutes before turning out.

Additional information

People :

6

Preparation time :

45

Difficulty:

Media