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Home / Chocolate Hazelnut Cake de Voyage
Chocolate Hazelnut Cake de Voyage
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
Recipe Created By: PreGel Professional Training Center
Difficulty: Intermediate
- Components Of Recipe
- Chocolate Hazelnut Cake
- Chocolate Glaze
Chocolate Hazelnut Cake
| 284g (10.0oz) | |
| 14g (0.5oz) | |
| 19g (0.7oz) | |
| 189g (6.7oz) | |
| 3g (0.1oz) | |
| 236g (8.3oz) | |
| 208g (7.3oz) | |
| 135g (4.8oz) |
* can be replaced with
Method of Preparation
- Combine all of the dry ingredients and mix in food processor.
- Heat the eggs and trimoline to 45°C and add to dry ingredients.
- Heat the brown butter to 50°C and add.
- Add the and mix well.
- Portion into loaf pans and bake at 145°C for 45 minutes.
- Let cool and glaze with Chocolate Glaze (recipe following).
Chocolate Glaze
| 200g (7.1oz) | |
| 100g (3.5oz) |
Method of Preparation
- Combine and Cacao Barry Extra-Bitter Guayaquil Dark Chocolate Couverture, 64% and melt.
- Pour over cold cake.
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