Medium
Makes: 2 Yield
Not your typical pound cake! This is a rich chocolate cake topped with mouth-watering chocolate ganache, coated in chocolate hazelnut glaze, and decorated with chocolate rocks.Not your typical pound cake! This is a rich chocolate cake topped with mouth-watering chocolate ganache, coated in chocolate hazelnut glaze, and decorated with chocolate rocks.Not your typical pound cake! This is a rich chocolate cake topped with mouth-watering chocolate ganache, coated in choco...
- Shelf life:
- 7 Days
- Conservation:
- Room temperature
Containing: 5 Components
Chocolate Pound Cake
Ingredients: Chocolate Pound Cake
-
190 gDOP Isigny Butter
-
300 gsugar
-
150 gcake flour
-
160 geggs
-
117 gButtermilk
-
3 gsalt
-
1 gbaking powder
-
5 gNielsen Massey Vanilla Bean Paste
-
34 gBrewed Coffee
Preparation: Chocolate Pound Cake
- Cream the butter and sugar
- Sift the dry ingredients
- Add the melted Grand Caraque
- Alternate the sifted dry ingredients with the liquids
- Add the eggs one at a time
- Fold in the coconut crunch
- Fill 2 loaves
- Bake at 170°C for 35 minutes
- Cool on a wire rack
View tools
- Bowl (s)
- Paddle attachment*
- Stand Mixer
- Tamis
- Rubber Spatula
- Wire Rack
- Loaf Pan
Chocolate Caramel Ganache
Ingredients: Chocolate Caramel Ganache
-
600 gcream
-
3 gsalt
-
37 gglucose
-
315 gsugar
-
150 gDOP Isigny Butter
Preparation: Chocolate Caramel Ganache
- Caramelize the sugar and glucose
- Bring the cream and salt to a simmer
- Deglaze the caramel with the hot cream
- Bring back to a slight boil
- Pour over the chocolates
- Hand Blend and cool to 40°C
- Hand Blend the butter
- Set aside
View tools
- Saucepan
- Immersion blender
- Infrared Thermometer
- Bowl (s)
- Rubber Spatula
Chocolate Hazelnut Glaze
Ingredients: Chocolate Hazelnut Glaze
-
75 gGrapeseed oil
Preparation: Chocolate Hazelnut Glaze
- Melt the pate a glacer to 40°C
- Add the oil and hazelnut paste
View tools
- Infrared Thermometer
- Bowl (s)
- Rubber Spatula
Chocolate Rocks
Ingredients: Chocolate Rocks
Preparation: Chocolate Rocks
- Mix the tempered guayaquil with the melted cocoa butter
- Fill a syphon and charge with gas
- Empty the syphon into a small hotel pan
- Using a vacuum sealer, flush the air out and let crystalize
View tools
- Infrared Thermometer
- Bowl (s)
- Rubber Spatula
- Vacuum Chamber
- ISI Canister
- CO2 Charges
- Hotel Pan
Assembly
- Once cooled, pipe the ganache on top of the cakes using a flat tip
- With an acetate strip, smooth out the ganache
- Glaze the cakes with the Chocolate Hazelnut Glaze
- Sprinkle with coconut crunch
- Decorate with the chocolate rocks
View tools
- Piping Bag
- Bowl (s)
- Acetate stripes
- Wire Rack
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Comments
Submitted by Todd Knaster on Fri, 01/27/2023 - 00:07
The cake looks very nice. I wish you would have included the glaze recipe
Submitted by Miranda K - Ch… on Fri, 01/27/2023 - 15:57
In reply to The cake looks very nice. I… by Todd Knaster
You're right, Todd. The recipe for that component is missing! We'll get that corrected and let you know when it's available.
Submitted by Miranda K - Ch… on Fri, 01/27/2023 - 16:13
In reply to The cake looks very nice. I… by Todd Knaster
We'll work on getting a more detailed version of the Glaze recipe on this page soon. In the meantime, here it is:
Let me know if you have any questions.
Cacao Barry Pate a Glacer: Brune - 500g
Cacao Barry Hazelnut Paste - 200g
Grapeseed oil - 75g
Melt the pate a glacer to 40°C
Add the oil and hazelnut paste