Chocolate pastries with nuts and soufflé
Description
The recipe won't take much time. These pastries with a thick layer of crunchy pecans, sticky mousse, and chocolate glaze will brighten up a winter evening. Serve chilled.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Line a 20x20 cm square baking pan with parchment paper or foil. Spray the foil with oil. In a medium bowl, mix flour, 2 tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.
- 2
Step 2
2. In a large bowl, beat 1/2 cup of butter, sugar, and 3/4 teaspoon of vanilla extract. Add eggs one at a time.
- 3
Step 3
3. Mix the butter mixture with the flour mixture together.
- 4
Step 4
4. Place the dough in the prepared pan. Sprinkle with chocolate chips. Bake in a preheated oven for 22-25 minutes.
- 5
Step 5
5. Meanwhile, mix the peanut butter and canola oil and heat in the microwave for 20 seconds to soften. Pour this warm mixture over the hot batter and spread evenly.
- 6
Step 6
6. Sprinkle the mini soufflés on top. Return to the oven and bake for 3 minutes. Remove from the oven and sprinkle with toasted pecans.
- 7
Step 7
7. To make the frosting, mix powdered sugar and salt. In a small saucepan, melt 4 tablespoons of butter over medium heat. Once the butter has melted, add 2 tablespoons of cocoa powder, 1/4 cup of milk, and heat until the mixture begins to boil. Pour this mixture into the sugar mixture and beat with a mixer at high speed. If the frosting is too thick, add the remaining 2 tablespoons of milk. Finally, beat in 1/4 teaspoon of vanilla extract.
- 8
Step 8
8. Evenly spread the glaze over the pastries. Chill in the refrigerator for 1-2 hours. Cut into squares and serve.