FOR THE DOUGH: FLOUR 00 60 grams LATTE 50 ml SEED OIL 50 ml YELLOW 3 COCOA POWDER 15 grams VANILLA EXTRACT 1/2 teaspoon
FOR THE MERINGUES: SUGAR 50 grams ALBUM 3 LEMON JUICE 1/2 teaspoon
FOR THE FILLING: WHIPPING CREAM 120 ml CREAM CHEESE 60 grams SUGAR 1 tablespoon
FOR THE GANACHE: DARK CHOCOLATE 200 grams ROASTED AND CHOPPED PEANUTS 60 grams
How to prepare chocolate triangles:
Step 1 In a bowl, mix the egg yolks with the milk, seed oil and vanilla extract. Sift the flour and cocoa powder and continue to mix to combine the ingredients
Step 2 In another bowl, start mixing the egg whites with an electric whisk, then gradually add the sugar and lemon juice and beat the egg whites until stiff.
Step 3 Gradually add the egg whites to the mixture and mix well with a whisk until a soft mass is formed.
Step 4 Cover the rectangular mold (25×20 cm), pour in the mixture and smooth it with the spatula (4). Bake in a static oven at 190 °C for 20 minutes.
Step 5 When ready, remove the crust from the sponge cake and cut it in half.
Step 6: Whip the cream with 1 tablespoon of sugar and the cream cheese. Pour the cream onto the first rectangle of the sponge cake and spread it
Step 7 Cover with the second layer of sponge cake and let rest in the fridge for 1 hour.
Step 8 Melt the dark chocolate in the microwave and mix with the crushed peanuts
Step 9 Cover the entire cake with ganache and place in the fridge for 5 minutes to allow the chocolate to thicken.
Step 10 Cut into triangles and serve
Storage: You can store the chocolate triangles in an airtight container in the refrigerator for 2 days.
