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Chocolate pound cake

Ingredients Preparation
  • 800g
    butter
  • 300g
    Custard sugar
  • 120g
    dextrose
  • 300g
    yolk
  • 12g
    salt
  • 400g
    ground almonds
  • 160g
    desiccated coconut
  • 100g
    Diced dried apricot
  • 292g
    cake flour
  • 40g
    Coffee powder
  • 40g
    Extra Brute
  • 470g
    egg white
  • 160g
    sugar
  • 120g
    Ocoa™
  • 20g
    Coffee extract

Mix butter and sugar with electric mixer till light & fluffy.

Add egg yolk one at a time and beat until well combined.

Then add in the flour mixture, beat to combine.

Whisk egg white and sugar until stiff peaks.

Mix 1/3 of meringue with butter mixer with a spatula. Then pour in balance of meringue. Fold gently.

Lastly, mix in the melted chocolate and coffee extract.

Bake in the preheated oven at 170°C for 30 minutes.

Orange marmalade

Ingredients Preparation
  • 2g
    Fresh Orange
  • 1000g
    Mandarin Orange puree
  • 10g
    orange zest
  • 600g
    glucose
  • 100g
    Custard sugar
  • 15g
    NH pectin

Blanch oranges three times and mash them into puree.

Heat together orange puree, glucose and orange zest.

Slowly add sugar and pectin, and heat up to 65°C.

Leave to cool and mix well.

Orange coulis

Ingredients Preparation
  • 150g
    orange marmalade
  • 50g
    orange puree
  • 3g
    Gellan powder
  • 3g
    NH pectin

Heat together orange puree, and orange marmalade.

Slowly add gellan powder and pectin, and heat up to 65°C.

Leave in stencil and cold down.

Chocolate ganache

Ingredients Preparation
  • 300g
    cream
  • 35g
    glucose powder
  • 35g
    trimoline
  • 12g
    salt
  • 50g
    Deodorized Cocoa Butter
  • 240g
    Ocoa™
  • 60g
    Alunga™

Heat together cream, trimoline, glucose powder and salt.

Pour over chocolate and homogenize.

Chocolate crumble mix

Ingredients Preparation
  • 360g
    cake flour
  • 10g
    baking powder
  • 4g
    sea salt
  • 60g
    Extra Brute
  • 300g
    butter
  • 100g
    Custard sugar
  • 2g
    Vanilla pod
  • 80g
    Ocoa™

Mix together all ingredients and homogenies.

Strain into tray covered with greaseproof paper.

Bake at 150°C for 20 minutes.

Melt chocolate at 45°C and mix together with chocolate crumble.

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