Valrhona Chocolate Cake

Ingredients

Chocolate cake mix

• 275g Whole Eggs
• 75g Acacia Honey 
• 125g Caster Sugar
• 75g Ground Almonds
• 120g Plain Flour
• 7.5g Baking Powder
• 25g Cocoa Powder
• 120g Whipping Cream 
• 20g Dark Rum
• 50g Caraibe 66% Valrhona Chocolate
• 90g Butter 

Caraibe Rocher Glaze

• 75g Toasted Chopped Almonds
• 300g Caraibe 66% Valrhona Chocolate
• 100g Grape Seed Oil 

Method

Chocolate Mix

1. Mix together the eggs, honey and sugar without blanching. 
2. Sift together the flour, baking powder and cocoa powder, then add to the mixture along with the ground almonds. 
3. Combine with the cream and the rum. 
4. Melt the Caraibe Valrhona chocolate and the butter together, then add to the mixture. 
5. Store in the refrigerator for 2-3 hours before baking. 

Caraibe Rocher Glaze

1. Toast the almonds in an oven at 165C (Gas Mark 3) for approx. 8-10 minutes. 
2. Melt the dark chocolate (45C) and add in the grape seed oil, followed by the cooled almonds.
3. Mix throughly and use immediately to coat the frozen chocolate cakes. 

Assembly 

1. Pour 180g of cake mix into each 18 x 4 x 4cm tin, or 800g into a 25 x 8 x 8cm tin.
2. Dip a knife in a little melted butter and make a split down the cake's centre lengthwise. 
3. Bake at 160C (gas Mark 3) for 20 minutes if you are making small cakes, or 45 minutes for a large cake. 
4. Once the cakes are cool, put in the freezer before coating with the Rocher Glaze. 

Chefs Tip: Caraibe Chocolate is used for a balanced and rounded chocolate taste, but in this recipe you could change to your favourite one of Valrhona Origin chocolates. 

Enjoy the recipe and Cook like a Chef at home!