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  3. Chocolate Gianduja Cake

CHOCOLATE
GIANDUJA CAKE

Complexity level  

Makes 2 pieces of 23 x 5 cm

  1. Belcolade
  2. Recipes
  3. Chocolate Gianduja Cake
Café Ambré

Steps

1 Vanilla Syrup
Ingredients
  • Water 300 g
  • Sugar 180 g
  • Natural Concentrated Vanilla Bourbon Madagascar Extract PatisFrance 10 g
Preparation

Bring to a boil all the ingredients.

2 Chocolate Cake
Ingredients
  • Catania Almond Paste PatisFrance 130 g
  • Whole eggs 160 g
  • Flour 21 g
  • Volcano PatisFrance 4 g
  • Butter 40 g
Preparation

Whip the almond paste and eggs together. Melt the butter and the chocolate. Add the flour and the baking powder Volcano into the melted chocolate. Gently mix the two preparations.

3 Crunchy Glaze
Ingredients
  • Oil 25 g
  • Belcolade Selection Lait 35% Cacao-Trace 50 g
Preparation

Heat the chocolate at 45°C. Add the Pralicrac and the oil. Use the glaze between 35 and 40°C.

4 Assembly & Finishings
Ingredients
Preparation
  • Fill the molds with 200 g of chocolate. 
  • Cut the Gianduja Milk Cacao-Trace PatisFrance into small cubes and pour 50 g into each cake. 
  • Bake the cakes at 165°C for 20 minutes. 
  • Once baked, soak the cakes with the syrup and let them cool down. 
  • Place the cakes in the fridge and heat the glaze at 45°C. 
  • Deep the frozen cakes into the crunchy glaze
  • Decor with some roasted Hazelnuts PatisFrance and Gianduja Milk Cacao-Trace PatisFrance chips.

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