Ingredients:
For the batter:
200g dark chocolate couverture (7 oz, 50% cocoa)
60ml canola oil (¼ cup)
175g wheat flour (1⅓ cups + 2 tbsp)
25g cornstarch (3 tbsp + 1 tsp)
100g mixed hazelnut kernels (3.5 oz)
10g sifted cocoa powder (2 tbsp + 1 tsp)
1 tsp baking powder
1 tsp baking soda
150g butter (5.3 oz), room temp.
175g sugar (¾ cup + 2 tbsp)
1 tsp vanilla sugar
Pinch of salt
5 eggs (size M)
500g red currant jelly (1⅓ cups + 2 tbsp)
For the chocolate cream:
140g whipping cream (½ cup + 1 tbsp, 30% fat)
140g dark chocolate couverture (5 oz, 50% cocoa)
👩🍳 Instructions:
Continued on next page
If You Drink This TEA, You Will Quickly Remove the Swelling of Your Legs, Ankles, and Feet…! Parsley Tea
Effortless No-Bake Oatmeal Bars: A 3-Ingredient Wonder
How to Make Pickles From Cucumbers: Timeless Recipe
The Surprise Birthday That No One Expected
Oven-Baked Shrimp Casserole with Cheese: A Delicious and Easy Recipe
DIRTY, BURNT PANS, IT TAKES A SECOND TO GET THEM BACK TO NEW CONDITION – GET IN THE KITCHEN
My nana swears by putting this 1 ingredient in the wash to soften towels and bed sheets. Here’s how it works
Classic Vanilla Butter Cake with Buttermilk Sauce: A Timeless Deligh
Easy Way to Keep Cockroaches Away: Only 2 Ingredients!
