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21 Jan 2021

Recipe

Ingredients

Cocoa Cake

Coating CT

Topping

Decoration

Method

  • Mix all cocoa cake ingredients for 4 min at medium speed. Pipe 45g of the batter in a silicon mould of Ø 5 cm. Bake 30 min at 180°C. Freeze before demoulding.
  • Melt Belcolade Selection Noir Cacao-Trace, Belcolade PPP Cocoa Butter and oil till 30°C. Dip the frozen cake in the coating and sprinkle some cocoanibs over it. Allow to set.
  • Melt the Belcolade Ganache CL till a creamy texture. Whip the ganache with Pralirex Noisette untill a smooth cream and pipe it on top of the coated cake.
  • Decorate with a chocolate curl.

Nutritional values (per 100G)