Medium
Containing: 5 Components
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Featured Ingredients

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Chocolate Pound Cake

Ingredients

  • 190 g
    DOP Isigny Butter
  • 300 g
    sugar
  • 150 g
    cake flour
  • 160 g
    eggs
  • 117 g
    Buttermilk
  • 35 g
    DCP-22EXBRU
  • 3 g
    salt
  • 1 g
    baking powder
  • 5 g
    Nielsen Massey Vanilla Bean Paste
  • 34 g
    Brewed Coffee
  • 50 g
    NCL-4C501-BY
  • 45 g
    NAO-GR-A098201

Preparation

  1. Cream the butter and sugar
  2. Sift the dry ingredients
  3. Add the melted Grand Caraque
  4. Alternate the sifted dry ingredients with the liquids
  5. Add the eggs one at a time
  6. Fold in the coconut crunch
  7. Fill 2 loaves
  8. Bake at 170°C for 35 minutes
  9. Cool on a wire rack

Tools

  • Bowl (s)
  • Paddle attachment*
  • Stand Mixer
  • Tamis
  • Rubber Spatula
  • Wire Rack
  • Loaf Pan

Chocolate Caramel Ganache

Ingredients

Preparation

  1. Caramelize the sugar and glucose
  2. Bring the cream and salt to a simmer
  3. Deglaze the caramel with the hot cream
  4. Bring back to a slight boil
  5. Pour over the chocolates
  6. Hand Blend and cool to 40°C
  7. Hand Blend the butter
  8. Set aside

Tools

  • Saucepan
  • Immersion blender
  • Infrared Thermometer
  • Bowl (s)
  • Rubber Spatula

Chocolate Hazelnut Glaze

Ingredients

  • 500 g
    M-9VSBR
  • 200 g
    NPN-HA1BY
  • 75 g
    Grapeseed oil

Preparation

  1. Melt the pate a glacer to 40°C
  2. Add the oil and hazelnut paste

Tools

  • Infrared Thermometer
  • Bowl (s)
  • Rubber Spatula

Chocolate Rocks

Ingredients

  • 700 g
    CHD-P64EBPU
  • 85 g
    NCB-HD703-BY

Preparation

  1. Mix the tempered guayaquil with the melted cocoa butter
  2. Fill a syphon and charge with gas
  3. Empty the syphon into a small hotel pan
  4. Using a vacuum sealer, flush the air out and let crystalize

Tools

  • Infrared Thermometer
  • Bowl (s)
  • Rubber Spatula
  • Vacuum Chamber
  • ISI Canister
  • CO2 Charges
  • Hotel Pan

Assembly

  1. Once cooled, pipe the ganache on top of the cakes using a flat tip
  2. With an acetate strip, smooth out the ganache
  3. Glaze the cakes with the Chocolate Hazelnut Glaze
  4. Sprinkle with coconut crunch
  5. Decorate with the chocolate rocks

Tools

  • Piping Bag
  • Bowl (s)
  • Acetate stripes
  • Wire Rack

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Comments

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Submitted by Todd Knaster on Fri, 01/27/2023 - 00:07

The cake looks very nice. I wish you would have included the glaze recipe

Submitted by Miranda K - Ch… on Fri, 01/27/2023 - 16:13

We'll work on getting a more detailed version of the Glaze recipe on this page soon. In the meantime, here it is:
Let me know if you have any questions.

Cacao Barry Pate a Glacer: Brune - 500g
Cacao Barry Hazelnut Paste - 200g
Grapeseed oil - 75g

Melt the pate a glacer to 40°C
Add the oil and hazelnut paste