CHOCOLATE HAZELNUT SLICE
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Wilai Tangpraser
Reinolf Moessl
A tropical retreat by the magnificent River of Kings, Shangri-La Hotel Bangkok is as relaxing and unwinding as gliding down the Chao Phraya River. This gorgeous hotel boasts the Salathip Restaurant, where you settle into a traditional Thai teak pavilion and watch graceful Thai dancers perform while enjoying cuisine prepared with fragrant spices. Represented by Reinolf Moessl & Wilai Tangprasertsuk.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
White Mud Cake- 125ml water
- 60g butter
- 45g white chocolate
- 125g sugar
- 100g flour
- 4g baking soda
- 70g egg
- 70g egg yolk
- 14g sugar
- 140g dark chocolate
- 50g hazelnut paste
- 3g gelatin
- 235ml whipped cream
- 100g mango purée
- 10g sugar
- 2g gelatin
Methods and Directions
White Mud Cake- Place water and butter in a bowl and melt over a double boiler.
- Remove from heat and stir in chopped chocolate until melted and then add the sugar.
- Sieve together flour and baking soda into the chocolate mixture until well combined and to finish stir in the eggs.
- Line the cake rings with aluminum foil and pour the cake mix in.
- Bake in a preheated oven at 160°C for 25 minutes
- In a medium-size mixing bowl whisk egg yolk with the sugar.
- Once well incorporated add the hazelnut paste and the gelatin (bloomed and melted).
- Melt the dark chocolate over a double boiler and add to the hazelnut egg mixture.
- Fold in the whipped cream.
- Pour on to a flat pan and let set for at least 2 hours in the fridge.
- Boil the mango purée with the sugar and add the gelatin (bloomed).
- Pour on to a flat pan and let set for at least 2 hours.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 13/05/2024
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