Bake at 170°C for about 20 minutes.
Chocolate Cream Filling:
🍫 150g darkish chocolate (1 cup + 2 tbsp chopped chocolate)
🥛 90g heavy cream (1/3 cup)
🥛 300g chilly heavy cream (1 1/4 cup)
🥄 30g sugar (2.5 tbsp)
Cocoa Syrup:
🥤 75ml sizzling water (1/3 cup)
🥄 1 tbsp cocoa powder (7g)
🥄 2 tbsp sugar (25g)
Combine to dissolve and let it cool fully.
Chocolate Glaze:
🍫 50g cocoa powder (1/2 cup)
🥄 115g sugar (1/2 cup + 1 tbsp)
💧 85ml water (1/3 cup)
🥛 85g heavy cream (1/3 cup)
🥄 1 tbsp gelatine powder (9g)
💧 3 tbsp chilly water to bloom gelatine (45ml)
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