variation of chocolate filled pastry treats
Variation of Chocolate Filled Pastry Treats offers a delicious combination of soft, golden pastry, rich cream cheese filling, and a smooth chocolate coating. Topped with crunchy peanuts, these sweet treats are a perfect dessert for any occasion. Simple to make and packed with flavor, they are sure to satisfy your chocolate cravings.
Variation of Chocolate Filled Pastry Treats is a delightful dessert that combines the best of both worlds—light, fluffy pastry and rich, indulgent chocolate. These treats feature a soft, golden cake base with a smooth cream cheese filling, complemented by a crunchy peanut topping. A glossy layer of melted chocolate adds the perfect finish, making each bite an explosion of flavor and texture. Whether you're craving something sweet for an afternoon snack or planning a special treat for a celebration, this recipe is sure to satisfy any chocolate lover's cravings.
Ingredients
- Sugar – 150 g (9 tbsp)
- Butter – 60 g (3 tbsp)
- Cream (33%) – 120 ml
- Peanuts – 100 g (3.5 oz)
- Salt – A pinch
- Eggs – 4 pcs
- Sugar – 120 g (7 tbsp)
- Flour – 90 g (7 tbsp)
- Baking Powder – 1 tsp
- Cocoa – 30 g (2.5 tsp)
- Vegetable Oil – 30 g (3 tbsp)
- Cream Cheese – 300 g (10.5 oz)
- Cream (33%) – 200 ml
- Powdered Sugar – 30 g
- Vanilla Sugar – 1 tsp
- Chocolate – 50 g (1.7 oz)
- Cream (33%) – 50 ml
Nutritional Information
- Calories: 400
- Protein: 5g
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Fiber: 2g
- Sodium: 120mg
- Sugar: 25g
- Carbohydrate: 35g
- Cholesterol: 55mg
Directions
-
Melt the sugar (150 g) in a hot pan. Once melted, add the butter (60 g) and cream (33% 120 ml). Heat the mixture, then stir in the peanuts (100 g) and a pinch of salt. Mix well and set aside.
-
In a separate bowl, beat the eggs (4 pcs) with a pinch of salt. Add sugar (120 g), flour (90 g), cocoa powder (30 g), baking powder (1 tsp), and vegetable oil (30 g). Mix everything until smooth.
-
Pour the batter into a 35x26 cm baking dish. Bake at 180°C (350°F) for 12-15 minutes. Once baked, remove from the oven and cut into round shapes (6 cm in diameter). Save the remaining cake and blend it in a blender until fine.
-
In a bowl, combine the cream cheese (300 g), cream (33% – 200 ml), vanilla sugar (1 tsp), and powdered sugar (30 g). Mix until smooth. Transfer the mixture into a piping bag or cone.
-
Pipe the cream cheese mixture into circles on top of the round cake pieces. Then, sprinkle the mixed peanuts on top of the cream layer. Finish with more cream cheese mixture on top. Gently crumble the remaining cake over the top.
-
Melt the chocolate (50 g) with cream (33% – 50 ml). Once melted, pipe this chocolate mixture over the top of the cake. Garnish with additional peanuts. Let the cake set in the refrigerator for 2-3 hours to firm up before serving.
