butter (room temperature) 125g
Cake flour(sifted) 125g
Hazelnut ground 140g
Mix all the ingredients and keep in the refrigerator. Roll out (0,5mm) and cut 22cm diameter circle out. Bake it at 160°C until it has a golden colour.
cake flour(sifted) 208g
cocoa powder(sifted) 50g
corn oil 250g
butter (melted) 110g
Wisk the egg firmly with the sugar. Sieve the flour and cocoa powder and add into the egg mixture.
Mix oil, butter and milk and pour it in the egg batter. Bake at 180°C for 12 minutes.
egg yolk 350g
dark couverture(melted) 480g
Gelatine leaves 5 peaces
Boil up the milk and pour it into the beaten eggyolk and sugar. Add the gelatine leaves and chocolate in the mixture. Cool it on ice water(16°C). Stir the whipped cream into the cooled mixture.
Chang Chih-Hung Taiwan
'Chocolate with nuts cream cake'-Taïwan-
Made at the preselection in Taipei, Taïwan 2007