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Gourmet
Chocolate cake
Made with Cooking Range Caraïbe 66% dark chocolate
Make Five 18x4x4cm cakes or One 25x8x8cm cake.
2 stepsRecipe Step by Step
Step01
CHOCOLATE CAKE MIX
275g Eggs
75g Acacia honey
125g Sugar
75g Almond flour
120g Pastry flour
7.5g Baking powder
25g COCOA POWDER
120g Heavy cream 36%
20g Mature dark rum
50g CARAÏBE 66% or 50g MANJARI 64% or 50g ORIADO 60%
90g Butter
Mix together the eggs, honey and sugar without blanching.
Sift together the almond flour, flour, baking powder and COCOA POWDER, then add to the mixture.
Combine with the cream and the rum.
Melt the CARAÏBE and the butter together, then add to the mixture.
Store in the refrigerator for 2-3 hours before baking.
Sift together the almond flour, flour, baking powder and COCOA POWDER, then add to the mixture.
Combine with the cream and the rum.
Melt the CARAÏBE and the butter together, then add to the mixture.
Store in the refrigerator for 2-3 hours before baking.
Step02
CARAÏBE ROCHER GLAZE
75g Toasted chopped almonds
300g CARAÏBE 66% or 300g MANJARI 64% or 300g ORIADO 60%
100g Grape seed oil
Toast the almonds in an oven at 340°F (170°C) for approx. 10 minutes.
Melt the dark chocolate at 115°F (45°C) and add in the cooled almonds and grape seed oil.
Mix thoroughly and use immediately to coat the frozen chocolate cakes.
Melt the dark chocolate at 115°F (45°C) and add in the cooled almonds and grape seed oil.
Mix thoroughly and use immediately to coat the frozen chocolate cakes.
Assembly and finishing
Pour 180g of cake mix into each 18 x 4 x 4cm tin, or 800g into a 25 x 8 x 8cm tin.
Dip a knife in a little melted butter and make a split down the cake’s center lengthwise.
Bake at 320°F (160°C) for 20 minutes if you are making small cakes, or 45 minutes for a large cake.
Once the cakes are cool, put in the freezer before coating with the rocher glaze.