Mini chocolate cake with peanut caramel sauce and mascarpone<\/p>\n","protected":false},"featured_media":5741,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[183,207],"class_list":["post-5580","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-confectionery","rezepte_cat-cream-custard-and-ice-cream-desserts"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"10","ausbeute":"
pieces 107 g, \u00d8 8.2 cm<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"60 minutes","ruhezeit_label":"Proofing","ruhezeit":"","backzeit_label":"Baking time","backzeit":"40 minutes\/160\u00b0C","optional_label":"","optional":""},"nahrwerte":{"energiewert":"1'547 kJ\/370 kcal;","fett":"26 g, of which saturated 15 g;","kohlenhydrate":"30 g, of which sugars 20 g;","eiweiss":"5.7 g; salt 0.2 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Chocolate peanut delight","rez_infos":[{"rez_weight":"550","rez_weight_unit":"g","rez_value":"
chocolate cake<\/p>\n"},{"rez_weight":"250","rez_weight_unit":"g","rez_value":"
peanut caramel sauce<\/p>\n"},{"rez_weight":"250","rez_weight_unit":"g","rez_value":"
mascarpone<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
couverture Piccoli Excellence 54%<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
Edelweiss couverture 36%<\/p>\n"}],"bottom_description":""},{"rez_heading":"Chocolate cake","rez_infos":[{"rez_weight":"55","rez_weight_unit":"g","rez_value":"
water, hot<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"
cocoa powder (22\u201324% fat)<\/p>\n"},{"rez_weight":"85","rez_weight_unit":"g","rez_value":"
butter, cold<\/p>\n"},{"rez_weight":"150","rez_weight_unit":"g","rez_value":"
raw cane sugar<\/p>\n"},{"rez_weight":"6","rez_weight_unit":"g","rez_value":"
vanilla pods<\/p>\n"},{"rez_weight":"45","rez_weight_unit":"g","rez_value":"
butter, soft<\/p>\n"},{"rez_weight":"75","rez_weight_unit":"g","rez_value":"
eggs<\/p>\n"},{"rez_weight":"140","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"
baking powder<\/p>\n"},{"rez_weight":"80","rez_weight_unit":"g","rez_value":"
whole milk<\/p>\n"}],"bottom_description":""},{"rez_heading":"Caramel sauce","rez_infos":[{"rez_weight":"60","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"70","rez_weight_unit":"g","rez_value":"
heavy cream UHT<\/p>\n"},{"rez_weight":"2","rez_weight_unit":"g","rez_value":"
vanilla pods<\/p>\n"},{"rez_weight":"1","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"}],"bottom_description":""},{"rez_heading":"Peanut caramel sauce","rez_infos":[{"rez_weight":"90","rez_weight_unit":"g","rez_value":"
peanut butter<\/p>\n"},{"rez_weight":"45","rez_weight_unit":"g","rez_value":"
whole milk<\/p>\n"},{"rez_weight":"115","rez_weight_unit":"g","rez_value":"
caramel sauce<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Chocolate cake","hers_description":"
Mix the cocoa powder with the hot water. Add the cold butter, raw cane sugar and the scraped vanilla pod and stir until smooth. Then blend this mixture with the soft butter. Gradually work in the eggs.<\/p>\n
Mix the flour and baking powder and stir into the mixture alternately with the milk until the dough is homogeneous.<\/p>\n
Line the indentations of the silicone mat (art. no. 017892, \u00d8 82 mm, height 30 mm) with baking paper cut to size (15\u00d715 cm). Pipe 65 g of dough into each indentation.<\/p>\n
Bake at 160\u00b0C for approx. 40 minutes.<\/p>\n
Note: Alternatively, bake in cardboard molds. Place these in metal molds during baking to prevent the shape from deforming.<\/p>\n","hers_images":[{"hers_image":5742},{"hers_image":5745}]},{"hers_heading":"Caramel sauce","hers_description":"
Heat the cream together with the cut open vanilla pod. Caramelize the sugar in a saucepan until golden brown and carefully deglaze with the hot cream. Bring to the boil while stirring until the caramel has completely dissolved.<\/p>\n
Add the salt and pass the sauce through a fine sieve. Then process further.<\/p>\n","hers_images":false},{"hers_heading":"Peanut caramel sauce","hers_description":"
Mix the peanut butter and milk. Add the cold caramel sauce and mix until smooth. Cool until a spreadable consistency is achieved.<\/p>\n
Note: The 1:1 ratio of cream to sugar gives the caramel sauce a thick, almost sliceable structure \u2013 ideal for further processing with peanut butter.<\/p>\n","hers_images":[{"hers_image":5743}]},{"hers_heading":"Chocolate decoration","hers_description":"
Run the white couverture through a grater until it is smooth and spreadable. Sprinkle the dark couverture over the white couverture as a fine rap\u00e9e and mix in lightly.<\/p>\n
This creates a marbled decoration that looks similar to tree bark.<\/p>\n","hers_images":false},{"hers_heading":"Assembling the chocolat peanut delight","hers_description":"
After baking, place the mini cakes together with the baking paper directly into chipboard boxes (\u00d8 8 cm, height 2.5 cm). Spread a tablespoon of peanut caramel sauce on the surface of each cake and top with mascarpone.<\/p>\n
Then garnish with the prepared chocolate decoration.<\/p>\n","hers_images":[{"hers_image":5744}]}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":true},"yoast_head":"\n