CHOCOLATE
GIANDUJA CAKE

Complexity level

Makes 2 pieces of 23 x 5 cm

Composition

Vanilla Syrup
Chocolate Cake
Crunchy Glaze

Steps

1 Vanilla Syrup

Ingredients

Natural Concentrated Vanilla Bourbon Madagascar Extract PatisFrance 10 g

Water 300 g

Sugar 180 g

Preparation

Bring to a boil all the ingredients.

2 Chocolate Cake

Ingredients

Belcolade Selection Noir Supreme Cacao-Trace 80 g

Gianduja 36% Cacao-Trace 100 g

Catania Almond Paste PatisFrance 130 g

Volcano PatisFrance 4 g

Whole eggs 160 g

Flour 21 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

Belcolade Selection Lait 35% Cacao-Trace 50 g

Pralicrac Chocolait Cacao-Trace 200 g

Oil 25 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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