
Valrhona Chocolate Cake
Medium - 240 Min
- style Dish type: Sweets & Desserts
- poll Difficulty: Medium
- access_time Preparation time: 240 min
- timer Cooking time: 60 min
- place Region: France
Thank you Valrhona for the recipe!
Preparation
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
- Mix together the eggs, honey and sugar without blanching.
- Sift together the flour, baking powder and cocoa powder, then add to the mixture along with the ground almonds.
- Combine with the cream and the rum.
- Melt the Caraibe Valrhona chocolate and the butter together, then add to the mixture.
- Store in the refrigerator for 2-3 hours before baking.
Caraibe Rocher Glaze
- Toast the almonds in an oven at 165C (Gas Mark 3) for approx. 8-10 minutes.
- Melt the dark chocolate (45C) and add in the grape seed oil, followed by the cooled almonds.
- Mix throughly and use immediately to coat the frozen chocolate cakes.
Assembly
- Pour 180g of cake mix into each 18 x 4 x 4cm tin, or 800g into a 25 x 8 x 8cm tin.
- Dip a knife in a little melted butter and make a split down the cake's centre lengthwise.
- Bake at 160C (gas Mark 3) for 20 minutes if you are making small cakes, or 45 minutes for a large cake.
- 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!
Ingredients | Quantity | Price |
---|---|---|
Dark Chocolate Bag Caraibe 66% (250g) | £7.60 | |
Out of stock Cocoa Powder (250g) | £8.50 | |
Blossom Honey (227g) | £6.00 | |
Granulated Sugar (3kg) | £5.10 | |
Natural Almond Powder (125g) | £6.80 | |
La Paul Dupuis T55 Traditional Flour (1kg) | £1.70 | |
Baking Powder (6X11g) | £1.40 | |
Unsalted Butter Roll PDO (250g) | £2.60 | |
Natural Blanched Almonds (125g) | £7.30 | |
Dark Chocolate Pearls (250g) | £9.50 |