Chocolate Crunch Pound Cake

Chocolate Crunch Pound Cake
Easy
Makes: 3 20cm
I wanted to create a multi-texture pound cake, with a moist pound cake base baked into a crumble. The soft piped ganache on top adds an extra layer of indulgence.
I wanted to create a multi-texture pound cake, with a moist pound cake base baked into a crumble. The soft piped ganache on top adds an extra layer of indulgence.
Shelf life:
3 days
Conservation:
Refrigerate
Containing: 4 Components
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Featured Ingredients

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Pound Cake

Ingredients

Preparation

  1. Cream the butter, sugar and salt
  2. Alternate with the eggs, buttermilk and sifted dry ingredients
  3. Add the vanilla paste and espresso
  4. Fold in the chopped chocolate 

Tools

  • Bowl (s)
  • Stand Mixer
  • Rubber Spatula
  • Paddle attachment

Crumble

Ingredients

Preparation

  1. Mix all the ingredients together till well combined
  2. Roll to 3mm between parchment paper

Tools

  • Parchment paper
  • Rolling pin
  • Bowl (s)
  • Paddle attachment*
  • Stand Mixer
  • Rubber Spatula

Chocolate Ganache

Ingredients

Preparation

  1. Bring the cream and corn syrup to a boil
  2. Temper the yolks
  3. Pour over the couverture and vanilla paste
  4. Hand blend
  5. At 40°C handblend the butter
  6. Keep at room temperature

Tools

  • Whisk
  • Scissors
  • Hand blender
  • Bowl (s)
  • Piping bag & round tip
  • Pot
  • Rubber Spatula

Assembly

  1. Line the loaf molds with strips of crumble
  2. Line the crumble with plastic wrap and baking beans
  3. Par bake at 160°C for 30 minutes
  4. Fill the par-baked loaves with the chocolate pound cake
  5. Bake at 180°C for 25 minutes
  6. Once cooled, pipe the ganache and decorate

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