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
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.
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
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.
Bake at 375° F for 45 minutes. Cool and unmold.
Ganache
Cream 106 g
Glucose 19 g
Cacao Barry 40.5% – 94 g
Cacao Barry Venezuela 70% – 12.5 g
Butter 12.5
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.
Praline Hazelnut
Sugar 355 g
Vanilla beans 1
Fleur de sel 2 g
Hazelnut 533 g
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
Praline Filling
Praline 600 g
Cacao Barry Ghana 40.5% – 150 g
Cocoa butter 15 g
Mix praline with tempered chocolate, cocoa and butter. Using a pastry bag, fill the center of the cake with this praline cream.
garnishes
Gold powder
Dust with gold luster dust.
