CHOCOLATE PASTRIES FOR THE IN-LOVED ONES

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Magnificent pastries with chocolate to feed and live your love…!!!
Enjoy them!!!

INGREDIENTS:

FOR THE SPONGE CAKE (11 pieces):
• 220 gr. sugar (1 tea cup)
• 4 eggs
• 185 gr. Farina type flour (1 1/2 tea cup) sifted
• 2 tbsp. sifted unsweetened cocoa

FOR THE SYRUP:
• 300 ml water
• 100 gr. sugar
• 40 ml cherry liqueur or cognac

FOR THE FILLING:
• 1 pack of 200 gr. instant crème patisserie with chocolate flavor
• 50 gr. hazelnuts grated and roasted
• 25 gr. chocolate pops (Wheat grains-rice with chocolate flavor)

FOR THE COATING:
• 400 ml double cream
• 500 gr. dark chocolate
• 1 pinch of salt
• 2 tsp butter

PREPARATION:(FOR THE SPONGE CAKE)
Put the eggs and the sugar in the mixer

and beat until they become a fluffy cream.

cream. Then slowly add the flour with the cocoa

and mix smoothly with a spatula.

Butter a long form 32x21, layer it with baking sheet and pour in the mixture.

Bake it in a preheated oven at 160C for approximately 30 minutes.
Remove from oven once baked and put it aside for 10 minutes so the sponge cake cools and then turn over.

Carefully remove the baking sheet.

With a bread knife slice it in two. It’s better if you make the sponge cake a day before so it’s easier to cut it.

Then we cut it in long slices and then in rectangles depending on the pastry size we want to have (you can even use a heart shaped cookie cutter to cut the sponge cake).

To continue open up each piece of the sponge cake in two on baking pans.
For the syrup add the water with the sugar in a pot and boil for 5 minutes, remove from flame and add the liqueur and mix. With the brush syrup each piece well.

Make the instant crème based on the package’s directions and add in the hazelnuts and the chocolate pops and mix.

Fill one half of each piece with the mixture

and cover with the other half.

Add the double cream in a pot and cook until it begins to boil, then pour it over the chopped chocolate that we placed in a bowl

and let it stand for a minute and then slowly stir while adding the salt and the butter and continue stirring it all together until the chocolate mixture shines.