---
title: Taco Cake - Tulip Recipe
description: This Coffee Caramel Butter Cake combines a deeply flavorful coffee-pecan sponge with a gooey, velvety milk chocolate salted caramel center.
image: https://www.tulipchocolate.com/hubfs/DSC06046-1.jpg
---

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# Taco Cake - Tulip Recipe

###### Tulip Chocolate

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Chocolate Hazelnut Dessert Tacos are here to redefine sweet treats! A crispy, golden-brown waffle taco shell is dipped in rich milk chocolate and crunchy nuts, then filled with a decadent duo of baked chocolate-almond cream and silky hazelnut ganache. It's a playful, textured masterpiece that’s as fun to make as it is to eat! 

**Ingredients:**

- 100 grams Eggs
- 60 grams Egg Whites
- 4 grams Salt
- 140 grams Sugar
- 180 grams All-Purpose Flour (or Medium Protein Flour)
- 117 grams Unsalted Butter, melted
- 60 grams Milk
- 8 grams Vanilla Extract

**Instructions:**

1. In a mixer bowl fitted with a whisk attachment, combine all the ingredients (eggs, egg whites, salt, sugar, flour, melted unsalted butter, milk, and vanilla extract).
2. Whisk until the batter is smooth and well combined.
3. Pour the batter into a thin waffle maker and cook until golden brown.
4. Cut the cooked waffle to your desired size using a cookie cutter.
5. While the waffle is still warm, fold and pinch it to create a taco shell shape.

### **Almond Cream**

**Ingredients:**

- 150 grams Butter
- 30 grams Granulated Sugar
- 150 grams Eggs
- 210 grams Almond Flour
- 35 grams Tulip Dark Compound Chocolate

**Instructions:**

1. Cream the butter and sugar together until well combined.
2. Gradually add the eggs, mixing well after each addition.
3. Stir in the almond flour until incorporated, then add the melted Tulip Dark Compound Chocolate and mix until smooth.
4. Spread the mixture into a 5mm-thick frame or pan.
5. Bake in an oven preheated to 320°F (160 °C) for 10-12 minutes.

### **Hazelnut Chocolate Ganache**

**Ingredients:**

- 120 grams Tulip Hazel Delight, melted
- 70 grams Tulip White Compound Chocolate
- 45 grams Tulip Milk Compound Chocolate
- 30 grams Glucose Syrup
- 1 gram Salt
- 30 grams Butter

**Instructions:**

1. Melt the Tulip Hazel Delight, Tulip White Compound, and Tulip Milk Compound together, stirring until smooth.
2. Add the glucose syrup, salt, and butter, and stir until everything is well combined.
3. Pour the ganache into a 5mm-thick frame over the cooled, baked almond cream.

### **Assembly**

1. Arrange the taco waffle shells, almond cream, and ganache.
2. Dip the top edge of the taco shell into melted Tulip Milk Compound Chocolate.
3. Sprinkle it with chopped nuts.

 

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