Caramel-Chocolate «Battenberg».

Preparation time: 60 minutes
Servings: 6

You will need:

Dark dough
95 g of flour, 50 g of almond flour, 45 g of cocoa and sift 10 gram baking powder. 125 g butter Beat with 125 g of powdered sugar until fluffy. Continuing to whisk at high speed gently pour 3 eggs. Shoulder blades gently to mix the dry ingredients.

Light dough.
140 g of flour, 50 g of almond flour and 10 gram baking powder sieved. 125 g butter Beat with 125 g of powdered sugar until fluffy. Continuing to whisk at high speed gently pour 3 eggs. Shoulder blades gently to mix the dry ingredients.

Cupcakes Bake in preheated 180 degree oven for 30 minutes. Allow to cool in molds. Carefully remove and wrap in foil. Leave overnight.

Soft creamy caramel
160 grams of sugar caramelized. Pour the hot cream (160 g) with vanilla (or 1/4 teaspoon ground seeds of the pod). Add the butter (125).

Caramel ganache
300 grams of chocolate to melt, mix with 180 g of soft creamy caramel.

Muffins plates cut to 2 cm height. Fluff warm soft creamy caramel. Dark plate combine with light. Cut into strips 2 cm. Fluff caramel. Connected in pairs so as to obtain a checkerboard pattern. Ganache plastered on all sides. The ends where the image appears not to cover ganache. Sprinkle with almond crumbs.

NICE DRINKING TEA!

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