Chocolate and gianduja cake
Medium
Makes: 2 cakes
  • Good to go
  • 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

Preparation: Chocolate cake

  1. In a mixer add the almond paste and pour the eggs gradually.
  2. Whip to a ribbon stage.
  3. Melt chocolate and butter and add into the mixer.
  4. Finally fold in the dry ingredients.
  5. Pipe on each cavity 250 g of batter.
  6. Bake at 165°C for 22 minutes.
  7. Remove from the oven and pipe over the dacquoise.
  8. Use a flexipan mould 1417:N15 to bake the cake.

Orange dacquosie

Ingredients: Orange dacquosie

  • 1.8 oz
    Flour T55
  • 4.9 oz
    almond powder
  • 3.0 oz
    Icing sugar
  • 8.3 oz
    Egg whites
  • 0.3 oz
    Egg white powder
  • 6.0 oz
    sugar
  • 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

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