Chocolate Gianduja Cake
This Chocolate Gianduja Cake recipe unleashes the potential of your Belcolade chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belcolade.com.
Cooking tools:
- Hand mixer
- Mixing bowl
- Saucepan
- Spatula
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
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