Choco-Nut Basbousa
Abandon yourself to this rich and chocolatey version of this Middle Eastern semolina cake. A new way to celebrate Ramadan!
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Cake
Ingredients: Cake
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7.8 ozeggs
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0.1 ozsalt
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3.1 ozoil
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4.7 ozFine semolina
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0.2 ozbaking powder
Preparation: Cake
Mix the praline with the eggs, leave for a night, then add the oil, salt and the flour mix with the baking powder, let the mixture rest and the poor into a mold, cook for 10 minutes at 170C°.
Bake at 160°C until it has a nice gold color.
Keep it in a dry place.
Gianduja
Ingredients: Gianduja
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1.4 ozpailleté feuilletine
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1.1 ozCocoa nibs
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12.3 ozGianduja
Preparation: Gianduja
Melt chocolate, praline and cocoa butter at 45°C, add nibs and feuilletine.
Temper the mixture to 24°C, pour into a 30cmx40cm - 0.5CM frame.
Melt the gianduja and cocoa butter at 45°C.
Temper the mixture to 24°C, pour into a 30cmx40cm -0.5CM high frame above the crisp.
In the middle of the Basbousa insert the croustillant and cut it into a 6cmx6cm Square.
Add some caramel on top & stick Mona Lisa® Dark Chocorocks to it.
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