Total time: 4 hours 22 minutes
Prep time: 15 minutes, Cook time: 7 minutes, Rest time: 4 hours
Ingredients for 6 people
1.3 cups of heavy cream
3 1/2 oz of dark chocolate
0.4 cup of flour
1/2 cup of cacao powder
1 cup of sugar
21 oz of white chocolate
Green food coloring
24 sliced almonds
Red food coloring
Make the chocolate ganache the day before. Cut the chocolate into small pieces and heat 1/3 of the heavy cream, pour into the chocolate and mix. Pour 2/3 of cold heavy cream and whisk together. Set aside in the fridge.
Beat the eggs and the sugar. Gently add the flour and the cocoa (sifted together) incorporate in 3 times with a spatula, pour onto a baking tray lined with parchment paper bake at 445°F for 5 to 7 min. Once out of the oven place between 2 sheets of parchment paper. Cut the warm cake, roll on cling wrap lm with the caramel. Make 24 and set aside.
Mix 3.5 oz of white chocolate with green food coloring and make leaves. Allow to set. Mix 3.5 oz of white chocolate with red food coloring and dip the hazelnuts in the chocolate. Allow to set.
Create white chocolate candles with empty paper tower rolls and cling wrap. Allow to set and unmold.
Take out the ganache and beat with a whisk. Use the piping bag to garnish the candles with the cake and ganache. Place upright on a plate. Decorate with the chocolate holly (green chocolate leaves and hazelnuts). Plant the sliced almonds to create the flames. Sprinkle with luster dust, serve and enjoy!