![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/cakeCakes.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-cake-2.jpg)
ingredients for all the recipe
Butter 531 g
Sugar 805 g
Flour 459 g
Eggs 240 g
Buttermilk 175 g
Cocoa powder 52 g
Salt 4 g
Cake flour 1 g
Vanilla paste 8 g
Brewed coffee 51 g
Cacao barry venezuela 70% – 87.5 g
Candied orange 68 g
Cream 106 g
Glucose 19 g
Gold power
Cacao Barry Ghana 40.5% – 244 g
Vanilla beans 1
Fleur de sel 5.6 g
Hazelmut 533 g
Praline 900 g
Cocoa butter 198 g
Raw sugar 198 g
Praligrain 306 g
Hazelnut Crumble
Butter 234 g
Flour 234 g
Fleur de sel 3.6 g
Raw sugar 198 g
Praligrain 306 g
![Dimitri-Fayard-crumble-matfer](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-crumble-matfer.jpg)
![Dimitri-Fayard-crumble-matfer2](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-crumble-matfer2.jpg)
![Dimitri-Fayard-crumble-matfer3](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-crumble-matfer3.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-moule-exoglass.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-moules-exoglass-2.jpg)
Mix all ingredients together. Spread the dough on a Silpat. Line the Exoglass ® cake mold with hazelnut crumble.
Bake at 340° F for 25 minutes.
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-four.jpg)
Chocolate cake dough
(For 2 chocolate cakes)
Butter 285 g
Sugar 450 g
Flour 225 g
Eggs 240g
Buttermilk 175 g
Cocoa powder 52 g
Salt 4 g
Cake flour 1 g
Vanilla paste 8 g
Brewed coffee 51 g
Cacao barry venezuela 70% – 75 g
Candied orange 68 g
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-mix.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/DimitriFayard-spatule-exoglass-3.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/DimitriFayardmix.jpg)
Make sure all ingredients are at room temperature. Mix butter, cream, salt and vanilla.
Then alternate dry sieved ingredients and wet ingredients. Fill the crumble-covered mold with the chocolate cake dough.
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-four-2.jpg)
Bake at 375° F for 45 minutes. Cool and unmold.
![Dimitri-Fayard-matfer-moule](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-matfer-moule.jpg)
Ganache
Cream 106 g
Glucose 19 g
Cacao Barry 40.5% – 94 g
Cacao Barry Venezuela 70% – 12.5 g
Butter 12.5
![Dimitri-Fayard-chocolat](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-chocolat.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-fouet-matfer-2.jpg)
![Dimitri-Fayard-fouet-matfer](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-fouet-matfer.jpg)
Bring the cream and glucose to boil. Add the chocolate. Mix with a Matfer whisk. When this mixture reaches 104° F integrate the butter. Once baked, let the cake cool and cover the top of the cake with the chocolate ganache.
![Dimitri-Fayard-cake-silpat](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-cake-silpat.jpg)
![Dimitri-Fayard-cake-silpat-2](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-cake-silpat-2.jpg)
Praline Hazelnut
Sugar 355 g
Vanilla beans 1
Fleur de sel 2 g
Hazelnut 533 g
![Dimitri-Fayard-cakechocolat-3](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-cakechocolat-3.jpg)
![Dimitri-Fayard-cakechocolat](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-cakechocolat.jpg)
![Dimitri-Fayard-cakechocolat2](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-cakechocolat2.jpg)
Caramelize the sugar and add the roasted hazelnuts, the fleur de sel and the vanilla. Pass this mixture to a blender. Cover the top of the cake with this mixture of crushed hazelnuts over the ganache on top of the cake.
Chocolate icing
Dip the cake in temper milk chocolate
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/exopat-matfer-cake-dimitrifayard.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-moule-exoglass.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/DimitriFayard-demoulage-chocolat.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/exopat-matfer-dimitrifayard-cake-1.jpg)
Praline Filling
Praline 600 g
Cacao Barry Ghana 40.5% – 150 g
Cocoa butter 15 g
![Dimitri-Fayard-cake-praline](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-cake-praline.jpg)
Mix praline with tempered chocolate, cocoa and butter. Using a pastry bag, fill the center of the cake with this praline cream.
![Dimitri-Fayard-matfer-pocheadouille](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-matfer-pocheadouille.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/dimitrifayard-matfer-cake-chocolat.jpg)
garnishes
Gold powder
Dust with gold luster dust.
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri-Fayard-exopat-matfer-1.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2018/08/Dimitri_Fayard.jpg)