Chocolate – cydonia oblonga cake

Created by

  • Jurgen Baert
level 1
  1. Chocolate cake
  2. Ganache qince
  3. Glaçage gourmande
  4. Chocolate Cydonia Oblonga cake – Structure

Recipe components

Chocolate cake

PreparationIngredients
Preparation

The dried cake powder comes from previous cake leftovers. (the first time is without).

Blend together eggs, broyage, Cacao Barry chocolate, Or Noir and dried cake powder. Bake for 25 min. at 180°C. Divide the cake into frames at thickness of 1,5 cm.

Ingredients
  • 1250ml
    eggs
  • 2125g
    broyage
  • 80g
    Plein Arôme
  • 380g
    Cacao Barry® Or Noir™ De Pralin by Jurgen Baert
  • 380g
    Dried cake powder

Ganache qince

PreparationIngredients
Preparation

Heat cream, quince juice and trimoline to 40°C. Blend in Cacao Barry chocolate. Mix in butter and Cointreau. Keep the ganache soft to process.

Ingredients

Glaçage gourmande

PreparationIngredients
Preparation

Blend together all ingredients. Process at 32°C.

Ingredients

Chocolate Cydonia Oblonga cake – Structure

After cooling, cut the cake into the desired shape. Place inside again and fill with ganache. Let cool and put different parts back together with ganache. Mask the cake entirely and let cool again. Shower with the glaze and finish with decoration.