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
Baked Avocado with Eggs and Cheese
Sweet Potato Delight: A Simple Vegan Dinner Recipe
Cleanses the Liver and Intestines in 3 Days! All the Dirt Will Be Expelled from the Body
Rondelles de pommes de terre au four au fromage
Wrapped potato with bacon: the original and tasty meal
A Guide to Efficient Radiator Settings for Energy Savings
CARAMEL APPLE CHIMICHANGAS
Some recommendations for air fryer users
This dish stole my heart from the first bite—I couldn’t put my fork down