Mini Cake with Swirled Chocolate Shell
Start by adding water to a grater wrapped in plastic wrap.Place a spoon in the center and leave it in the freezer for 4 hours.In a medium bowl, add the melted milk chocolate and the white milk chocolate alternating between them, then run a bamboo skewer through the melted chocolate.Dip the ice cube we prepared into this chocolate, forming a chocolate shell.In a large skillet over medium to low heat, add the granulated sugar and spread it evenly.When it begins to melt, stir well until it turns into caramel.Add the butter at room temperature and stir until completely melted.Next, add the heavy cream and stir until smooth and well combined.Turn off the heat, add the roasted peanuts, mix to incorporate and set this caramel aside.In a large bowl, add the cream cheese, the powdered sugar, the whipping cream and beat everything very well with a mixer until stiff peaks form.In a small bowl, add the milk chocolate.Place it in the microwave on high power and heat it in 30-second intervals, always stirring between each break until completely melted.Add the unflavored gelatin hydrated according to the package instructions and mix until combined.Then add it to the creamy mixture we just prepared, beat again with the mixer to incorporate and set aside.In a medium bowl, add the eggs, the refined sugar and beat everything until it’s frothy.Add the vegetable oil, the wheat flour, the cocoa powder and mix everything thoroughly until well combined.Finally, add the baking powder and gently mix everything one more time.Next, pour this batter into a baking pan lined with parchment paper.Take it to a preheated oven at 180° C (350° F) and bake for 25 minutes.After the cake has been baked, cut it with the grater we used to prepare the ice cube.To assemble the dessert, fill the chocolate shell we made earlier.Add the caramel we prepared, the cream cheese filling and the cake we cut.Place it in the refrigerator and let it chill for at least 3 hours.Serve.
Ingredientes
- 1 Grater
- Water
- Plastic Wrap
- 300g of Melted Milk Chocolate
- 300g of Melted White Chocolate
Caramel
- 150g of Granulated Sugar
- 60g of Unsalted Butter
- 120ml of Heavy Cream
- 100g of Roasted Peanuts
Cream
- 400g of Cream Cheese
- 150g of Powdered Sugar
- 350ml of Whipping Cream
- 80g of Milk Chocolate
- 12g of Hydrated Unflavored Gelatin
Cake Batter
- 3 Eggs
- 80g of Refined Sugar
- 30ml of Vegetable Oil
- 100g of Wheat Flour
- 45g of Cocoa Powder
- 1 Teaspoon of Baking Powder
Modo de Fazer
Start by adding water to a grater wrapped in plastic wrap.
Place a spoon in the center and leave it in the freezer for 4 hours.
In a medium bowl, add the melted milk chocolate and the white milk chocolate alternating between them, then run a bamboo skewer through the melted chocolate.
Dip the ice cube we prepared into this chocolate, forming a chocolate shell.
In a large skillet over medium to low heat, add the granulated sugar and spread it evenly.
When it begins to melt, stir well until it turns into caramel.
Add the butter at room temperature and stir until completely melted.
Next, add the heavy cream and stir until smooth and well combined.
Turn off the heat, add the roasted peanuts, mix to incorporate and set this caramel aside.
In a large bowl, add the cream cheese, the powdered sugar, the whipping cream and beat everything very well with a mixer until stiff peaks form.
In a small bowl, add the milk chocolate.
Place it in the microwave on high power and heat it in 30-second intervals, always stirring between each break until completely melted.
Add the unflavored gelatin hydrated according to the package instructions and mix until combined.
Then add it to the creamy mixture we just prepared, beat again with the mixer to incorporate and set aside.
In a medium bowl, add the eggs, the refined sugar and beat everything until it’s frothy.
Add the vegetable oil, the wheat flour, the cocoa powder and mix everything thoroughly until well combined.
Finally, add the baking powder and gently mix everything one more time.
Next, pour this batter into a baking pan lined with parchment paper.
Take it to a preheated oven at 180° C (350° F) and bake for 25 minutes.
After the cake has been baked, cut it with the grater we used to prepare the ice cube.
To assemble the dessert, fill the chocolate shell we made earlier.
Add the caramel we prepared, the cream cheese filling and the cake we cut.
Place it in the refrigerator and let it chill for at least 3 hours.
Serve.
Comentários1
Luiz 9 days ago
Yummy
