Chocolate Pound Cake

Not your typical pound cake! This is a rich chocolate cake topped with mouth-watering chocolate ganache, coated in chocolate hazelnut glaze, and decorated with chocolate rocks.

Recipe

Created by

Dimitri Fayard - Lead Chef Chocolate Academy™ North America

Products

Caramelized Crunch Toppings - Coconut Crunch - 30# carton

Chocolate Pound Cake

ingredients	preparation
190g DOP Isigny Butter 300g sugar 150g cake flour 160g eggs 117g Buttermilk 35g DCP-22EXBRU 3g salt 1g baking powder 5g Nielsen Massey Vanilla Bean Paste 34g Brewed Coffee 50g NCL-4C501-BY 45g Caramelized Crunch Toppings - Coconut Crunch - 30# carton	Cream the butter and sugar Sift the dry ingredients Add the melted Grand Caraque Alternate the sifted dry ingredients with the liquids Add the eggs one at a time Fold in the coconut crunch Fill 2 loaves Bake at 170°C for 35 minutes Cool on a wire rack

Chocolate Caramel Ganache

ingredients	preparation
150g NCL-4C501-BY 75g CHD-P64EBPU 225g CHM-Q41ALUN 600g cream 3g salt 37g glucose 315g sugar 150g DOP Isigny Butter	Caramelize the sugar and glucose Bring the cream and salt to a simmer Deglaze the caramel with the hot cream Bring back to a slight boil Pour over the chocolates Hand Blend and cool to 40°C Hand Blend the butter Set aside

Chocolate Hazelnut Glaze

ingredients	preparation
500g M-9VSBR 200g NPN-HA1BY 75g Grapeseed oil	Melt the pate a glacer to 40°C Add the oil and hazelnut paste

Chocolate Rocks

ingredients	preparation
700g CHD-P64EBPU 85g NCB-HD703-BY	Mix the tempered guayaquil with the melted cocoa butter Fill a syphon and charge with gas Empty the syphon into a small hotel pan Using a vacuum sealer, flush the air out and let crystalize

Assembly

Once cooled, pipe the ganache on top of the cakes using a flat tip
With an acetate strip, smooth out the ganache
Glaze the cakes with the Chocolate Hazelnut Glaze
Sprinkle with coconut crunch
Decorate with the chocolate rocks

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Barry Callebaut