CHOCOLATE AND CLEMENTINE BUCHE DE NOEL WITH HAZELNUT CARAMEL SHARDS | Arla
Ingredients For chocolate sponge: - 4 large free-range eggs - 100g caster sugar - 65g self-raising flour - 50g cocoa powder - 1 Clementine finely zested For
Ingredients
- 4 large free-range eggs
- 100g caster sugar
- 65g self-raising flour
- 50g cocoa powder
- 1 Clementine finely zested
- 50g dark chocolate, 70% cocoa solids
- 100g Lurpak® unsalted butter, room temperature
- 200g icing sugar
- 1 tsp vanilla extract
- Whole milk to loosen
- 300ml Arla® whipping cream
- 300g dark chocolate, 30-40% cocoa solids, broken into small pieces
- 300g caster sugar, sieved
- 100g skinned hazelnuts, lightly toasted in a frying pan and roughly chopped
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