donuts con ganache

Tiempo de preparación 30 minutos
Tiempo de horneado 24 minutos (tiempo total para 2 tandas)
Rinde 16
Sin gluten – Vegetariano

Preparation:

Preheat the oven to 160°C fan / 180°C conventional / gas mark 4 / 350°F. Over a medium heat, whisk the milk and cocoa together until smooth. Bring to a boil, stirring constantly, then pour into a large bowl and let cool. Mix the yoghurt, Azada’s Extra Virgin Olive Oil, egg, and vanilla into the cooled cocoa mixture. Combine the ground almonds, flour, sugar, baking soda, and spices. Put the mixture into a jug, then pour it into a greased large 8-hole doughnut tin almost full but not covering the center stem, which will be the hole in the middle of each donut. In a preheated oven, bake for 12 minutes until risen and lightly firm to the touch. Be careful not to overbake them or they will lose their lovely lightness. After a few minutes, invert the doughnuts onto a cooling rack. In order to make 16 doughnuts, rinse the tin, dry it, then re-grease it between batches. Chocolate ganache. In a small saucepan, heat the cream until just simmering. Remove the pan from the heat and add the chopped chocolate. Allow to sit for 2 minutes, then whisk in Azada’s Extra Virgin Olive Oil. Cool to room temperature. Top each doughnut with chocolate ganache, allow to cool, and enjoy with cinnamon coffee.

Tip:

Alternatively, you could use either lemon oil or orange oil if you want citrus-infused chocolate doughnuts.