Liliana Lopez

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Recipe of Cajeta Filled Chocolate Cakes and a touch of Rum

Cajeta Filled Chocolate Cakes and a touch of Rum

1h 15 mins
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The Capitos are some Chocolates filled with Cajeta and Nuez with a touch of Rum.
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20 portions
  • 200 grams dark chocolate, for confectionery
  • 30 grams White chocolate
  • 1/4 cups cajeta - Mexican carmelized goat milk sweet
  • 1/2 tablespoons rum essence
  • 1/2 tablespoons vanilla essence
  • 20 baking cups, for truffles
  • 20 walnuts


They melt the chocolate 200gr in the microwave for 30 seconds, if this time has not melted well the chocolate again for another 30 seconds to achieve a liquid consistency, with this same chocolate we bathe the pots so that each layer is well covered with chocolate, what we seek to achieve with this is to make the base of our chocolate to fill it, so we are going to finish each layer we are going to turn face down on a plate with wax paper to drain the excess chocolate and We put them in the freezer for 15 minutes.
As the cups are hardened in the freezer, we continue to mix the cajeta in a bowl, the essence of rum and vanilla essence beat until we perfectly incorporate all the ingredients and reserve; In a separate bowl we crumbled the 2 slices of pancake and also reserved.
After 15 minutes we took out the cooler cups and proceeded to remove the paper very carefully and began to fill a quarter of the chocolate molds with the pan moronites pressing a little to compact the moronas, then we put a walnut, then we covered the nut with a little cajeta trying to leave a tenth of space in the mold, finished this we put back but now in the refrigerator for 8 minutes; After 8 minutes we remove and seal the chocolate mold so that it is well sealed and put back in the refrigerator for 10 more minutes.
Finally to decorate our chocolate cups, melt the white chocolate and take out again the coolers of the refrigerator turn the cups on the smooth side and decorate with white chocolate and ready to enjoy our delicious filled chocolate cups.


It is your imagination.


It is advisable that they know how to handle the temperature of the chocolate so that it does not melt when working it out of the refrigerator, I recommend not to remove all the pots from a pole of the freezer, but one by one to avoid melting

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