A quick and easy snack for a party – crispy fingers with chocolate!
Ingredients
Chocolate Sauce
- White chocolate: 100g
- Rum: 40ml
- Heavy cream 30%: 150ml
- Dark chocolate: 100g
Steamed Cocoa Cake
- Powdered sugar: 1 teaspoon
- Eggs: 3 pieces
- Cocoa powder: 10g
- Butter: 45g
- Almonds: 100g
- Whole milk 3.2%: 100ml
- Rum: 20ml
- Salt: 1 pinch
- All-purpose flour: 80g
Preparation
Step 1: Prepare the Base of the Steamed Cake
Bring milk to a boil with butter and a pinch of salt. Optionally, add rum. Then, in batches, add sifted flour combined with cocoa and powdered sugar. Mix well with a wooden spoon for about 1 minute.
Step 2: Mix the Butter with Eggs
Mix the cooled mixture, gradually adding eggs. Mix until all ingredients are completely combined.
Step 3: Pipe Cake Strips
Transfer the batter to a pastry bag. Line a baking sheet with parchment paper. Pipe strips of batter about 12-15 cm long and 5 mm wide.
Step 4: Sprinkle the Cookies with Almonds
Blanch the almonds (boil the almonds in boiling water for a few minutes), peel, and chop finely. Sprinkle over the batter.
Step 5: Bake
Bake for about 12-13 minutes at 180°C.
Step 6: Prepare the Chocolate Sauce
Bring the heavy cream to a boil with crushed chocolate. Mix well until completely melted. Optionally, add rum to the smooth chocolate sauce. Allow to cool.
