![Chocolate and gianduja cake](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/4f070438f00cff0b07fd7b3fd047e107.jpg?itok=_vigkSe8)
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Good to go
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Good for freezing
Enlighten yourself with the layers of enthralling flavors of chocolate in a cake!Enlighten yourself with the layers of enthralling flavors of chocolate in a cake!
- Shelf life:
- 1 week
- Conservation:
- +3 Celsius
Containing: 4 Components
Chocolate cake
Ingredients: Chocolate cake
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260 gAlmond Paste
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312 gWhole egg
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78 gButter
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42 gOrganic flour T-45
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8 gBaking powder
Preparation: Chocolate cake
- In a mixer add the almond paste and pour the eggs gradually.
- Whip to a ribbon stage.
- Melt chocolate and butter and add into the mixer.
- Finally fold in the dry ingredients.
- Pipe on each cavity 250 g of batter.
- Bake at 165°C for 22 minutes.
- Remove from the oven and pipe over the dacquoise.
- Use a flexipan mould 1417:N15 to bake the cake.
Orange dacquosie
Ingredients: Orange dacquosie
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50 gFlour T55
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140 galmond powder
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85 gIcing sugar
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235 gEgg whites
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8,5 gEgg white powder
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170 gsugar
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2 piece(s)Orange zested
Preparation: Orange dacquosie
Sift the flour, almond powder and icing sugar.
In a mixer whip the egg whites with the egg white powder and add the sugar in two parts.
Make a meringue that forms a peak when you remove the whisk.
Finally fold into the dry ingredients.
Pipe above the cake while is it still hot from the oven and continue baking for another 10 minutes at 170°C.
Gianduja insert
Temper the Gianduja and pour it into a 0.5cm frame.
Coating
Ingredients: Coating
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1000 gISM-01401
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150 gGrapeseed oil
Preparation: Coating
Melt all together.
Add the bresilienne and mix.
Use it at 32°C. The cake should be frozen.
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