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Home / Chocolate Hazelnut Cake de Voyage

Chocolate Hazelnut Cake de Voyage

Chocolate Hazelnut Cake de Voyage

Rating:

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

  1. Combine all of the dry ingredients and mix in food processor.
  2. Heat the eggs and trimoline to 45°C and add to dry ingredients.
  3. Heat the brown butter to 50°C and add.
  4. Add the and mix well.
  5. Portion into loaf pans and bake at 145°C for 45 minutes.
  6. Let cool and glaze with Chocolate Glaze (recipe following).

Chocolate Glaze

200g (7.1oz)
100g (3.5oz)

Method of Preparation

  1. Combine and Cacao Barry Extra-Bitter Guayaquil Dark Chocolate Couverture, 64% and melt.
  2. Pour over cold cake.
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