Chocolate flowers - Sandra Stojiljković Cvetković
Chocolate flowers - extremely beautiful and decorative biscuit-cake, a combination of crunchy and creamy, especially interesting for the youngest.
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Chocolate flowers - Sandra Stojiljković Cvetković
- For the dough:
- 300 g flour
- 150 g of sugar
- 150 grams of margarine
- 1 egg
- 1 bag of baking powder
- grated rind of one lemon
- For the filling:
- 1 bag of chocolate whipped cream
- a little milk or sour water - for whipping the whipped cream
- 50 g of dark chocolate.
- For decoration:
- 50 grams of dark chocolate
- 50 grams of white chocolate
- 50 grams of margarine
- Beat the margarine and sugar until foamy, then add the egg. Mix everything well, then gradually add flour, lemon zest and baking powder. Knead a smooth dough.
- Roll it out on a floured surface with a rolling pin. The thickness of the separated bark can be from a few millimeters to half a centimeter (given that they are joined two flowers at a time, they look more beautiful when they are thinner). Use a vanilla mold to remove the flowers. Arrange them in a tray covered with baking paper. Bake in an oven heated to 180 degrees for 12-15 minutes (so that they are slightly browned).
- In the meantime, whip the whipped cream with a little milk or sour water, then add 50 g of melted and cooled dark chocolate and mix well. Combine baked biscuits with this filling. Melt the dark and white chocolate over low heat, then add 25 g of margarine to each mixture and mix until the margarine is well combined. Cover the flowers with dark chocolate, let it harden a little, then cover them with white chocolate.
