Dairy Free Kalamansi Chocolate Cake

Nicolas Dutertre

Srednje tezine

Makes : 2 cake of 16 cm diameter

Good to go
High profit
Healthy
Good For Me
E-Commerce Friendly

Perfect free-allergen cake without dairy . Very smooth texture beetwen acitic caramel and chocolat ganache

Perfect free-allergen cake without dairy . Very smooth texture beetwen acitic caramel and chocolat ganache

rok trajanja:: 3 days
Conservation:: 4 Degrees

Containing: 5 Components

Napišite komentar Sačuvajte

Demonstration video<span>Dairy Free Kalamansi Chocolate Cake</span>

Demonstration videoDairy Free Kalamansi Chocolate Cake

7.1 oz

American Almond Nut Flours - Almond Flour Blanched - 25# carton
4.9 oz

All purpose flour
1.8 oz

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
7.1 oz

demerara sugar (1)
4.7 oz

Vegan butter
1.3 oz

water

Sift all the powders
Melt vegan butter and water together
Poor on top of the powder and mix well to obtain the desired texture
Spread on a baking tray
Put 100 g into 16 cm rings and bake at 160 C during 16 mn

Tools

Spatula(s)
Stand Mixer
Paddle attachment

7.1 oz

Dairy-free cream
3.7 oz

CHD-55
8.1 oz

sugar (1)
7.9 oz

American Almond Nut Flours - Almond Flour Blanched - 25# carton
0.7 oz

corn starch
0.4 oz

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
0.1 oz

baking powder
5.3 oz

whole eggs
3.2 oz

eggs yolks

Make a gancahe with the cream and the chocolate
In a bowl put all the dry ingredients and mix well
Add the whole eggs and eggs yolks and mix again
Add the chocolate ganache
Store into the fridge before using
Pour into a 16 cm ring on top of the crumble ( 400 g each )
Cook at 165C during appoximatily 25 mn
Cool down

Tools

Saucepan
Bowl (s)
16 cm (6.3")tart rings
Stand Mixer
Rubber Spatula
Paddle attachment

5.3 oz

sugar
1.4 oz

glucose
1.8 oz

"Vergeoise" sugar
2.1 oz

water
3.5 oz

CHD-55
0.1 oz

salt
0.9 oz

vegan butter

Caramelize the sugar + glucose at 185 C
Deglaze with the puree + water
Cook at 105 C
Pour on top of the chocolate + salt
Add the butter and mix well with an emulsion blender
Cool down before using

Tools

Whisk
Bowl (s)
Blender
Rubber Spatula
Non-stick pan

2.3 oz

Vegetal Milk
6.2 oz

water
0.4 oz

sugar
1.8 oz

inverted sugar
1.8 oz

glucose
1.1 oz

dextrose
0.4 oz

inulin
14.1 oz

CHM-42
0.7 oz

vegan butter

Boil the milk and water with the powder
Pour into the chocolate
Add the butter and mix well with an emulsion blender
Store before using

Tools

Whisk
Bowl (s)
Blender
Rubber Spatula
Non-stick pan

Pipe the tangy caramel into the chocolate cake
Pour the ganache on top ( 200 g )
Prepare the crumble, add 10 % of NXT Dark Callbaut cristallized and cool down before using
Add some small pieces of crumble on top of the ganache
Decorate with caramelized almonds, lemon zest and lemon supremes

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