Chocolate and Cream Cake ( Cakes and Pastries Recipe)
by Tarla Dalal
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Biscuit topped pastries reminiscent of the lusciousness of the famous oreo cookies.
- Slice both the chocolate cakes horizontally into 2 equal parts.
- Cut each part into two 100 mm. (4”) diameter circles, using a cookie cutter or any bowl. You will get eight 100 mm. (4”) diameter cake circles.
- Soak 4 cake circles of the chocolate cake with 1/2 the soaking syrup.
- Fill the plastic disposable piping bag (fitted with a no 5 large plain nozzle) with the whipped cream.
- Using 1/2 the whipped cream, pipe out the cream on 4 cake slices in a circular motion applying uniform pressure.
- Place the remaining 4 cake circles over the cream and press lightly to let the cream come out from the sides.
- Soak these 4 cake circles of the chocolate cake with the remaining soaking syrup.
- Using the remaining whipped cream, pipe out the cream on these 4 cake slices again in a circular motion, applying uniform pressure.
- Sprinkle 1 tsp of chocolate chips on each pastry. Cut each chocolate and cream biscuit into half and place over the 4 pastries.
Nutrient values (Abbrv) per pastrie
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