Dairy Free Kalamansi Chocolate Cake

Medium
Makes: 2 cake of 16 cm diameter
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  • Healthy
  • E-Commerce Friendly
Perfect free-allergen cake without dairy . Very smooth texture beetwen acitic caramel and chocolat ganache 
Perfect free-allergen cake without dairy . Very smooth texture beetwen acitic caramel and chocolat ganache 
Shelf life:
3 days
Conservation:
4 Degrees
Containing: 5 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Vegan cocoa crumble

Ingredients

  • 200 g
    NLN-PO-A093501
  • 140 g
    All purpose flour
  • 50 g
    DCP-22EXBRU
  • 200 g
    demerara sugar (1)
  • 132 g
    Vegan butter
  • 36 g
    water

Preparation

  1. Sift all the powders
  2. Melt vegan butter and water together
  3. Poor on top of the powder and mix well to obtain the desired texture
  4. Spread on a baking tray
  5. Put 100 g into 16 cm rings and bake at 160 C during 16 mn

Tools

  • Spatula(s)
  • Stand Mixer
  • Paddle attachment

Dairy free chocolate lava cake

Ingredients

Preparation

  1. Make a gancahe with the cream and the chocolate
  2. In a bowl put all the dry ingredients and mix well
  3. Add the whole eggs and eggs yolks and mix again
  4. Add the chocolate ganache
  5. Store into the fridge before using
  6. Pour into a 16 cm ring on top of the crumble ( 400 g each )
  7. Cook at 165C during appoximatily 25 mn
  8. Cool down

Tools

  • Saucepan
  • Bowl (s)
  • 16 cm (6.3")tart rings
  • Stand Mixer
  • Rubber Spatula
  • Paddle attachment

Tangy caramel Kalamansi

Ingredients

Preparation

  1. Caramelize the sugar + glucose at 185 C
  2. Deglaze with the puree + water
  3. Cook at 105 C
  4. Pour on top of the chocolate + salt
  5. Add the butter and mix well with an emulsion blender
  6. Cool down before using

Tools

  • Whisk
  • Bowl (s)
  • Blender
  • Rubber Spatula
  • Non-stick pan

Callebaut ganache

Ingredients

  • 65 g
    Vegetal Milk
  • 175 g
    water
  • 10 g
    sugar
  • 50 g
    inverted sugar
  • 50 g
    glucose
  • 30 g
    dextrose
  • 10 g
    inulin
  • 400 g
    CHM-42
  • 20 g
    vegan butter

Preparation

  1. Boil the milk and water with the powder
  2. Pour into the chocolate
  3. Add the butter and mix well with an emulsion blender
  4. Store before using

Tools

  • Whisk
  • Bowl (s)
  • Blender
  • Rubber Spatula
  • Non-stick pan

ASSEMBLY

  1. Pipe the tangy caramel into the chocolate cake
  2. Pour the ganache on top ( 200 g )
  3. Prepare the crumble, add 10 % of NXT Dark Callbaut cristallized and cool down before using
  4. Add some small pieces of crumble on top of the ganache
  5. Decorate with caramelized almonds, lemon zest and lemon supremes

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