Chocolate almond balls Salut

Ingredients :

Brown Butter Span :

325gm self raising flour
75 grams of cocoa powder
(sifted together these two materials 3 times )
13 eggs
½ teaspoon baking powder sd
120 grams of chocolate - melted - double boiler
3 large sd Quick 75
100 gm of brown sugar
100 gm sugar icing - sieve
200 gm caster sugar
1 to eating milk
1 to greater chocolate emulco / paste
2 to the butter - vanilla essence
400 gm butter - beating until light and fluffy

Coating Material :

( cooked with a double boiler until thickened - constantly stirred with a whisk )
750 gm brown brew
50 gm icing sugar
½ cup whole milk
75 gm butter
200 gm cashew nuts - baked 140C temperature and blend until smooth yellow
100 gm butter - melted
100 gm icing sugar
sufficiently large hard cup
icing sugar sprinkles
chocolate rice to taste
cherry red and green
sliced ​​toasted almonds

How to:

Whisk together eggs, brown sugar , icing sugar , caster sugar and Quick 75 until fluffy and creamy , then add the flour and baking powder and beat well enter the milk, whisk to ride high-speed 10 minutes , put the essence of butter , chocolate and whisk again emulco then enter brown liquid which was lukewarm .

Whisk until the chocolate has melted butter until just entered sedikit2 until exhausted . Beat well and pour in tin 10 X 10 paper files grease and bake in preheated oven 20 minutes at 160C . for an hour . Cool the cake and cover with foil leave overnight .

using fingertips dry , add melted butter , cashew paste and sugar , stirring to be clenched as golf balls .

Roll fist into melted chocolate cake and chocolate rice above to find anyway .

Garnish with toasted almonds and cherries . Sprinkle with icing sugar .

Serve or can be cooled in the refrigerator.

Serving suggestions :

Apart from rice chocolate coating , it can also be rolled up or shredded coconut toasted almonds , dry roasted yellow .

Good luck !!