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Chocolate Hazelnut Tenderness

Ingredients:


For the Tenderness Mixture

Almond Powder 95 g
Icing Sugar 55 g
egg 95 g
Melted Butter 50 g
Flour 15 g
Feuilletine 18 g
Dark Chocolate 20 g



Method:
Beat Almond and icing sugar together

Add egg gradually and whip for 3 mins

At slow speed add sieved flour and melted butter

Add feuilletine and melted chocolate

Fill in the mould up to 2/3

Cover with a greaseproof paper or silpat and place on a grid

Bake at 170℃ until golden, about 20 mins.

Cool for 5 mins before turning out

For the Cointreau Syrup

Syrup 50 g

Cointreau As needed

Add the cointreau to the cold syrup and soak the cake while still warm



For the Chocolate Hazelnut Filling

Cream 25 g
Dark Chocolate 20 g
Hazelnut Paste (100%) 10 g
Boil the cream and pour onto the chocolate then add the hazelnut paste