"Granatsplitter"
(Shrapnel splinter)
This is a left overs dessert.
It uses left overs of Biskuit cake (sponge cake kind of mass).
The recipe for Biskuit dough can be found under Kiwitorte (I will put it separate at some point).
I use up all the piece I had to cut off, let them dry and crumble them up very fine.
Then one takes 2 sticks of butter (about 250 gr) and 1 package of chocolate pudding.
Cook the pudding according to instructions (I leave the sugar out) and use a bit lesser milk so the pudding mass becomes denser.
Let butter sticks and pudding both come to room temperature and mix together. Then fold under the crumbs. Now pile the mass up on a small round wafer.
I found best to use a plastic bag and cut a bigger edge of the bottom and spritz the mass in a small mountain form.
Put all of the mountains in fridge and let cool 15 min.
Then melt chocolate, I use 72 % dark bitter chocolate, but you may use what you like better.
Now that the mass is colder and slightly hard you can lightly pour/brush the chocolate cover on top.
Put back in fridge and take out as needed. They keep in fridge for a couple days.
Enjoy!
(Shrapnel splinter)
This is a left overs dessert.
It uses left overs of Biskuit cake (sponge cake kind of mass).
The recipe for Biskuit dough can be found under Kiwitorte (I will put it separate at some point).
I use up all the piece I had to cut off, let them dry and crumble them up very fine.
Then one takes 2 sticks of butter (about 250 gr) and 1 package of chocolate pudding.
Cook the pudding according to instructions (I leave the sugar out) and use a bit lesser milk so the pudding mass becomes denser.
Let butter sticks and pudding both come to room temperature and mix together. Then fold under the crumbs. Now pile the mass up on a small round wafer.
I found best to use a plastic bag and cut a bigger edge of the bottom and spritz the mass in a small mountain form.
Put all of the mountains in fridge and let cool 15 min.
Then melt chocolate, I use 72 % dark bitter chocolate, but you may use what you like better.
Now that the mass is colder and slightly hard you can lightly pour/brush the chocolate cover on top.
Put back in fridge and take out as needed. They keep in fridge for a couple days.
Enjoy!
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 12/22/13