info@bamchocolate.com 
Login 
en 
BAM Cake converter 
Login 
Ingredients:
- 120 g butter
- 100 g powdered sugar
- 235 g plain flour
- 10 g BAM cocoa powder
- 35 g finely ground almonds
- pinch of salt
- 50 g eggs (1 M egg)
- 20 g egg yolks (1 M egg yolk)
- 6 g sweet cream
- 80 g BAM dark chocolate
- 90 g sweet whipping cream
- crushed roasted hazelnuts
- 50 g BAM salted caramel topping
- 90 g mascarpone cheese
- 50 g sweetened condensed milk
- 15 g powdered sugar
- 150 g sweet whipping cream
- BAM caramel toffee topping
- roasted hazelnuts
Instructions:
1
Cut the cold butter into sheets, add the sugar and salt and crumble it between your fingers. Add the flour, cocoa and ground almonds and knead into a crumbly dough. Finally, add the beaten egg and knead briefly to form a smooth, soft dough. Flatten the dough, wrap it in plastic food wrap and refrigerate for at least 6 hours, preferably overnight.
2
Roll out the cold dough 3 mm thick and cut out 8 circles with the rings. Knead the dough briefly, then roll out again and cut into 8 strips about 2,5 cm wide and 22 cm long. If the dough is too soft, put it in the fridge for 15 minutes before lining the moulds. Line the sides of the moulds with the chilled dough and cut off the top of the dough with a sharp knife (so that the dough is flush with the edge of the mould). Place the lined moulds in the fridge for at least 6 hours.
1
Bring the cream to the boil and pour it over the chocolate. Wait for one minute and mix smooth with a spatula. Cover with plastic food wrap and cool to the touch.
1
Preheat the oven to 170 °C. Bake the dough cold for 15 minutes, then remove the baskets from the oven, cool and separate them from the moulds. Coat the cooled dough with the coating, return to the oven and bake for about 13-15 minutes more. Cool the baked baskets on a wire rack.
1
Whip the sweet cream. Blend the mascarpone cheese, icing sugar and condensed milk smoothly. Fold in the whipped cream with a spatula in two steps. Put it in a piping bag with a piping nozzle of your choice.
1
Temper the chocolate for the bars and spread it thinly on a sheet of acetate foil. When the chocolate starts to matt, cut 8 circles with a round cutter 7-8 cm in diameter. When the chocolate has set, invert the acetate foil onto a sheet of baking paper and carefully peel off the bars.
1
The cooled baskets are spiralised with chocolate ganache, sprinkled with roasted hazelnuts and drizzled with salted caramel. Drizzle the milk cream into the baskets and top with a chocolate bar. Press it gently against the cream. Spiral the bars with the toffee caramel topping and decorate with roasted hazelnuts.
Recommended
FIT
Vegan
Gluten free
Chocolate novelties 
Slovenščina
Hrvatski
Deutsch
Italiano
Česky
Polski
Magyar
Français
Slovák