Chocolate Gianduja Cake - Belcolade
This Chocolate Gianduja Cake recipe unleashes the potential of your Belcolade chocolate.
Ingredients
- Natural Concentrated Vanilla Bourbon Madagascar Extract PatisFrance 10 g
- Water 300 g
- Sugar 180 g
- Belcolade Selection Noir Supreme Cacao-Trace 80 g
- Gianduja 36% Cacao-Trace 100 g
- Catania Almond Paste PatisFrance 130 g
- Volcano PatisFrance 4 g
- Whole eggs 160 g
- Flour 21 g
- Butter 40 g
- Belcolade Selection Lait 35% Cacao-Trace 50 g
- Pralicrac Chocolait Cacao-Trace 200 g
- Oil 25 g
- Gianduja Milk Cacao-Trace PatisFrance 50 g
- Roasted Hazelnuts PatisFrance
- Gianduja Milk Cacao-Trace PatisFrance chips
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