Chocolate – cydonia oblonga cake

Chocolate cake

Ingredients Preparation
  • 1250ml
    eggs
  • 2125g
    broyage
  • 80g
    Plein Arôme
  • 380g
    Cacao Barry® Or Noir™ De Pralin by Jurgen Baert
  • 380g
    Dried cake powder

The dried cake powder comes from previous cake leftovers. (the first time is without).

Blend together eggs, broyage, Cacao Barry chocolate, Or Noir and dried cake powder. Bake for 25 min. at 180°C. Divide the cake into frames at thickness of 1,5 cm.

Ganache qince

Ingredients Preparation
  • 360ml
    cream
  • 300ml
    Quince juice (Janisfarm)
  • 80g
    trimoline
  • 800g
    Inaya™
  • 160g
    butter
  • 5ml
    Cointreau

Heat cream, quince juice and trimoline to 40°C. Blend in Cacao Barry chocolate. Mix in butter and Cointreau. Keep the ganache soft to process.

Glaçage gourmande

Ingredients Preparation
  • 1400g
    Alunga™
  • 200ml
    hazelnut oil
  • 50g
    Praliné Grains
  • 50g
    Caramel pieces
  • 5g
    ground coffee
  • 5g
    fleur de sel

Blend together all ingredients. Process at 32°C.

Chocolate Cydonia Oblonga cake – Structure

After cooling, cut the cake into the desired shape. Place inside again and fill with ganache. Let cool and put different parts back together with ganache. Mask the cake entirely and let cool again. Shower with the glaze and finish with decoration.

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