Lard and chocolate dumpling.
Extravagant lard and chocolate dumpling under chocolate and cream ganache
Ingredients
| BISCUIT DOUGH: |
| wheat flour (extra wheat flour) 130 g |
| eggs 6 pcs |
| sugar 210 g |
| vanilla sugar 5 g |
| salt a pinch |
| butter 25 g |
| GANASH: |
| cooking cream (30%) 350 ml |
| softened butter 100 g |
| dark chocolate 300 g |
| powdered sugar 6 tbsp. |
| FILLING: |
| powdered sugar 2 tbsp. |
| processed cheese (without flavoring) 2 pcs. |
| cocoa 2 tbsp. |
| fresh unsalted lard 100 g |
| prunes 200 g |
| cooking cream (30%) 700 ml |
| SYRUP: |
| sugar 5 tbsp. |
| water 7 tbsp. |
| brandy 2 tbsp. |
| ADDITIONAL: |
| crushed roasted peanuts 300 g |
Instructions
Step 1
Prepare the biscuit. Separate the yolks from the whites. Add vanilla sugar and half the sugar to the yolks. Beat with a mixer until white. Add the sifted flour and beat again. Add salt to the egg whites and beat while gradually adding the remaining sugar. Stir the whipped whites into the yolks and flour, mixing with a spatula from bottom to top. Pour the batter into a mold greased with butter and bake at 180 degrees for 15-20 minutes. Afterwards, allow the biscuit to cool completely.
Step 2
Prepare the ganache. Mix the cream with powdered sugar, bring to a boil (to the first "bubble"), remove from the stove. Add the chocolate and stir until it dissolves. Then add the butter and stir until smooth.
Step 3
Prepare the filling. Pour boiling water over the prunes and leave for 15 minutes. After this time, dry the prunes and twist them in a meat grinder together with the lard (without the skin!). Then add the grated cheese and mix. In a separate bowl, mix the cream, cocoa and powdered sugar, then combine with the lard, prunes and cheese. Stir to combine.
Step 4
Prepare the syrup. Mix the sugar and water and, stirring, evaporate by half. Then allow the syrup to cool completely. Mix the cold (!) sugar syrup with the brandy.
Step 5
Cut the biscuit into two cakes. Smear the cuts with syrup, then with filling - first the bottom crust, then the top. Afterward, smear the whole dumpling with ganache and sprinkle with peanuts. Let the dumpling stand for at least 3-4 hours and serve.
