Uses : This batter lends itself perfectly to baking in classic loaf tins or in moulds with high edges to keep the cake nice and moist.
Tips : For a more intense chocolate flavour, add chocolate chips to the cake batter at the end of the mixing process in order to ensure that they are well distributed throughout. Add 300-400 g Inaya™ 64% or Ocoa™ 70% couverture chopped into 3-4 mm pieces. If desired, combine the chocolate chips with diced candied orange peel, sultanas or whichever ingredient tickles your fancy, as long as the pieces are limited to a maximum of 3-4 mm in size. We recommend not adding more than 300-400 g of pieces in suspension for the amount of ingredients used in these recipes.
When the cakes come out of the oven, you can: Soak them in your choice of liqueur or drizzle them with flavoured syrup while still hot. Alternatively, once cooled, the cakes can be decorated with your choice of chocolate glaze (see section on glazes).
Which cocoa powder is the most suitable to use ? Plein Arôme
Why? (added value/benefits) Alkalised cacao powders react with leavening agents. If you use medium and high alkalized powders, we recommend baking powders for an increased stability and a more homogeneous aspect. Plein Arôme 22/24 being a meidum alkalised (pH 6.8 - 7.2), this is a very good option for the cake bringing a deep rich chocolate colour and flavour.
Scientific recommendations : The fats in this recipe make for a very dense and moist sponge cake. Furthermore, dough with alkalised powder has a denser texture and is perceived as fudgier. Dutched cacao powders tend to absorb more moisture than natural powders.
Sorage recommendations : Room temperature Possible
Allergens : Lactose, Egg Products, Nuts, Gluten