Izmir Bomb Recipe
A crunchy, melt-in-your-mouth crunchy cookie and a fluid chocolate filling that will make your brain explode with serotonin. This recipe, which lives up to its name, is worth a try. Bon Appetit!
Ingredients:
For: 4 People
Prep: 35 Min
Cook: 10 Min
| Ingredients for Internal Fee: | |||
| Cocoa Hazelnut Cream | 200 Grams | ||
| Ingredients for Pastry: | |||
| Flour | 1.5 Cup | ||
| Starch | 1 Rounded Tbsp | ||
| Water (Warm) | 1/2 Cup | ||
| Liquid Oil | 1/2 Half Cup | ||
| Vanilla (10 Grams) | 1 Package | ||
| Granulated Sugar | 1 Tbsp | ||
| Fine Salt | 1 Tsp | ||
Steps:
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Take all the dough ingredients in a mixing bowl and mix and knead until they do not stick to the hand.
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Divide the kneaded dough into walnut-sized balls and let them rest for ten minutes.
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In the meantime, use an ice cream spoon or two tablespoons of cocoa hazelnut cream in 15-20 portions on a plate lined with greaseproof paper and put it in the freezer.
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Roll out the rested dough meringues to be approximately the size of a tea plate (10 cm in diameter) thinly and neatly.
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Place the chocolate hazelnut cream balls that you took out of the freezer in the middle of the small dough sheets without melting.
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Gather it so that it does not flow out from the edges, combine it on the top and form a bag, remove the excess parts of the dough with kitchen scissors or a knife.
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Turn the chocolate bags upside down, taking care not to burst them, and place them on a baking tray lined with baking paper.
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Bake in a preheated 200 degree oven until lightly pink and serve hot. Enjoy your meal!
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Note: If you are not going to serve immediately, stretch and freeze your desserts, bake for five minutes before serving.
25 Min
