Delicious chocolate kapkeiks, stuffed garnished with chocolate buttercream and caramelized hazelnuts. From radicio.com
For 16 kapkeiks
Materials for kapkeiks:
Butter: 70 g. at room temperature
Flour: 170 g. (For every use)
Ζάχαρη : 250 g.
Cocoa: 50 g. (sifted)
Baking powder: 1 tablespoon
Salt: 1/2 teaspoon
Milk: 210 ml
Eggs: 2 large
Ingredients for the buttercream:
Caster sugar: 450 g. (sifted)
Cocoa: 60 g. (sifted)
Butter: 150 g. (at room temperature)
Milk: 150 ml
Materials for hazelnuts:
Hazelnuts: 65 g. chopped
Ζάχαρη : 130 g.
Water: 50 ml
Implementation:
Preheat oven to 170 degrees. Put papers in baking pans for muffins.
With the mixer or by hand, knock together in a bowl the flour, sugar, butter, Baking, salt and cocoa.
Separately beat the milk with the eggs. Add half the liquid mixture in admixture with the flour and beat at low speed. When mixed add the rest and beat at low speed until the dough becomes homogeneous again.
Divide the dough into pieces of paper you prepared (50 ml in each tray, will give you 16 similar kapkeiks)
Place in a preheated oven, cooked for 25 minutes. Remove from oven and allow to cool a few minutes before removing from pans. Once dropped little temperature to remove the kapkeiks a rack to cool completely.
Meanwhile prepare the praline: Layer with a greaseproof paper baking tray. Spread over hazelnuts. In a saucepan put the sugar and water and cook until they get golden candy. Remove from the heat and pour the caramel over the hazelnuts, making sure to cover all. Allow to cool.
Beat at low speed caster, cocoa and butter for buttercream, gradually add milk and then increase the speed until you get a fluffy votyrokrema.
When completely cool kapkeiks, Divide the buttercream over (either with a spatula or pastry piping bag).
Add the caramelized hazelnuts in a blender and hit to break into small pieces. Sprinkle it with the kapkeiks.
