CHOCO BUTTERNUT RECIPE : DUNKIN DONUT STYLE

Ingredients

For Ganache

All Purpose Cream   250g

Chocolate                  250g

For Streusels

Butter                        150g

Sugar                         200g

Cake Flour                350g

Crushed Peanut        70g

Cinnamon Powder   2tsp            

Nutmeg                     3tsp

Food Color Orange

For Sponge Cake

Bake Best Creme Cake Mix        1kilo

Eggs                                            7pcs eggs

Water                                          230g

Butter                                         150g      

Oil                                              150g

PROCEDURE

For Ganache

1. put all purpose cream in a saucepan and bring it to boil from low to medium heat

2.  pour it into chocolate, mix well let it cool and set aside.

For Streusels

1. Cream butter and sugar until smooth.

2. Add peanut, cake flour, nutmeg, cinnamon. Mix well until mixture become grainy.

3. Add food color base on your preferences.

4. Bake for 10 minutes or toast in pan, let it cool and set aside.

For Sponge cake

1. In a large bowl combine all ingredients, mix well until smooth and free from lumps.

2. Put it in a rectagular pan then bake at pre heated oven at 175c for 40 -45 minutes. Let it cool.

For Butternut

1. Smash the creme cake sponge, until finely ground.

2. Pour ganache, mix well until all sponge are well covered.

3. Grab a small portion around 30g each, then shape like a ball.

4. Roll in streusels.