Chocolate Crumbs & Coffee Cream with Chocolate EVOO Sauce and Strawberries
OIL USES: Others
INGREDIENTS
SERVINGS: 6
- For the coffee cream:
- 4 oz sugar
- 0.7 oz soluble coffee
- 4.7 oz icy water
- For the chocolate sauce:
- 5.5 oz melted semi-sweet chocolate
- 1.7 oz. GOYA® Light Flavor Olive Oil
- 3.4 oz heavy whipping cream
- 2 oz brown sugar
- For the chocolate crumbs:
- 2 oz flour
- 0.5 oz powder cocoa
- 1.5 oz butter
- 0.7 oz brown sugar
- Garnish:
- 8 sliced strawberries cut into slices
- 2 tbsp chopped caramelized cashews
PREPARATION
1
𝗖𝗼𝗳𝗳𝗲𝗲 𝗰𝗿𝗲𝗮𝗺: 1-Mix all the ingredients and beat with an electric mixer until thick.
2
𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝘀𝗮𝘂𝗰𝗲:
1 – Melt the chocolate in a bain-marie
2 – In a saucepan over low heat, place cream and sugar and mix until the sugar dissolves. Remove from heat and add the melted chocolate and olive oil. Place aside.
3
𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗰𝗿𝘂𝗺𝗯𝘀: 1-Mix all the ingredients, place the mix on a tray with baking paper, and take it to a preheated oven at 360° F for 10 minutes (insert a toothpick and when it comes out clean, take out of the oven).
4
𝗧𝗼 𝘀𝗲𝗿𝘃𝗲: With a spoon, break the chocolate cake until it forms ¨crumbs¨. Alternate layers of crumbs, coffee cream, strawberries, and sauce in a glass or transparent container.Decorate with strawberries and caramelized cashews.
