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  3. Chocolate cake with Christmas spices

Chocolate cake with Christmas spices

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum

Ingredients

Servings:
Makes: 1

250 g 70% dark chocolate
200 g butter, semi-salted
200 g sugar
0.4  vanilla pod
1 pinch 4 spice powder
5 g fresh ginger
75 g cornstarch
200 g eggs
1  cocoa nibs


465 g whipping cream
1  vanilla pod, madagascar
0.5  tonka bean pod
35 g caster sugar
2 g gelatine leaves
15 g white rum


250 g whipping cream
0.5  vanilla pod, madagascar
250 g caster sugar
125 g butter, unsalted
1 pinch salt


Instructions

STEP 1/4

Melt together the dark chocolate and the semi-salted butter, add the whole sugar and mix. Add the spices and cornstarch, mix

Add the tempered eggs, combine; mould into 12 cm diameter moulds previously lined with butter and cocoa nibs

Bake for 25 minutes at 160°C

Makes 2 moulds at 425 gr each

STEP 2/4

Bring half the cream to a simmer with the vanilla and caster sugar, cover and infuse for 1 hour

Heat again to a simmer, off the heat add the rehydrated gelatine, mix, add the other part of cold cream and the white rum, put the whole thing through a sieve and cool overnight

STEP 3/4

Bring the cream and vanilla to a simmer

Dry-cook the sugar with the caramel, mix with the hot cream and re-cook at 106°C

Remove from the heat, add the salt and the sweet butter in pieces, mix using a K Beater

Set aside at room temperature

STEP 4/4

Cook the cakes, wait 20 minutes and unmould onto a platter

Whip the soft whipped cream using a whisk, put in a piping bag fitted with a plain nozzle No. 16, pipe pretty irregular balls on top of the soft cream

Grate a little dark chocolate on the surface of the whipped cream, fill the empty spaces with the creamy caramel

Serve

  1. Back to homepage
  2. Recipes
  3. Chocolate cake with Christmas spices

Chocolate cake with Christmas spices

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum
Servings:
Makes:1

Ingredients


250 g 70% dark chocolate
200 g butter, semi-salted
200 g sugar
0.4  vanilla pod
1 pinch 4 spice powder
5 g fresh ginger
75 g cornstarch
200 g eggs
1  cocoa nibs


465 g whipping cream
1  vanilla pod, madagascar
0.5  tonka bean pod
35 g caster sugar
2 g gelatine leaves
15 g white rum


250 g whipping cream
0.5  vanilla pod, madagascar
250 g caster sugar
125 g butter, unsalted
1 pinch salt

Instructions

STEP 1/4

Melt together the dark chocolate and the semi-salted butter, add the whole sugar and mix. Add the spices and cornstarch, mix

Add the tempered eggs, combine; mould into 12 cm diameter moulds previously lined with butter and cocoa nibs

Bake for 25 minutes at 160°C

Makes 2 moulds at 425 gr each

STEP 2/4

Bring half the cream to a simmer with the vanilla and caster sugar, cover and infuse for 1 hour

Heat again to a simmer, off the heat add the rehydrated gelatine, mix, add the other part of cold cream and the white rum, put the whole thing through a sieve and cool overnight

STEP 3/4

Bring the cream and vanilla to a simmer

Dry-cook the sugar with the caramel, mix with the hot cream and re-cook at 106°C

Remove from the heat, add the salt and the sweet butter in pieces, mix using a K Beater

Set aside at room temperature

STEP 4/4

Cook the cakes, wait 20 minutes and unmould onto a platter

Whip the soft whipped cream using a whisk, put in a piping bag fitted with a plain nozzle No. 16, pipe pretty irregular balls on top of the soft cream

Grate a little dark chocolate on the surface of the whipped cream, fill the empty spaces with the creamy caramel

Serve

Notes