Cacao fruit cake

Fruit cake

ingredients preparation
  • 360g
  • 360g
  • 2piece(s)
    Tahiti vanilla beans
  • 2g
    cinnamon powder
  • 330g
  • 300g
    all-purpose flour
  • 90g
    hazelnut powder
  • 12g
    baking powder
  • 60g
    whole milk
  • 160g
    sour cream
  • 4,8g
  • 20piece(s)
    dried figs
  • 20piece(s)
    dried apricots

Cream butter, vanilla beans, sugar and cinnamon powder. Add eggs gradually. Add all sieved dry ingredients and liquid. Cut dried fruits into small pieces. Mix the batter. Bake at 180℃ for 30-35 mins each.

  • Mould A: 210g with 40g silicon mould on the top
  • Mould B: 150g


Dark cherry ganache

ingredients preparation
  • 90g
    corn syrup
  • 540g
    cream 35% fat
  • 27piece(s)
    grined amarena cherry
  • 2piece(s)
    Tahiti vanilla beans
  • 450g
  • 60g
    softened butter
  • 30g
    virgin coconut oil

Boil cream,vanilla bean, cherries and corn syrup to 85℃. Sieve the liquid above and pour into chocolates. Emulsify and add rest of ingredients. Cool to 28℃ and pipe into the cacao pod mould.


Hazelnut milk chocolate glaze

ingredients preparation
  • 1500g
  • 600g

Melt Ambre Java and Pure Hazelnut paste. Use at 30-32℃.

Amarena cherry syrup

ingredients preparation
  • 1piece(s)
    Tahiti vanilla beans
  • 117g
  • 240g
  • 10piece(s)
    amarena cherry
  • 30g
    amaretto liqueur

Boil sugar, vanilla beans and water in a pot until sugar melts. Add alcohol. Use at 40℃.


Chocolate garnish

ingredients preparation
  • g

Pour tempered chocolate into a mould. When it is set, demould and use.

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