Gianduja Chocolate Loaf Cake - Illustrated recipe
Pure indulgence! A miniature chocolate loaf cake with a chocolate coating and a chocolate topping... Try our delicious recipe with step-by-step, illustrated instructions.
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.meilleurduchef.com.
Cooking tools:
- Stand mixer
- Mixing bowl
- Whisk
- Spatula
- Sifter
- Parchment paper
- Spoon
- Piping bag
- Cake pan
- Baking sheet
- Oven
- Cooling rack
- Cooking tray
- Saucepan
- Stove
- Pitcher
- Metallic spatula
- Saint honore nozzle
- Refrigerator
- Freezer
- Microwave
- Double boiler
- Chef's knife
- Cutting board
- Acetate sheet
- Serving platter
- Oil spray
- Kitchen scale
- Measuring cup
- Whipping cream
Ingredients
- 185g white almond paste 50%
- 140g castor sugar (70 + 70)
- 120g egg yolks
- 60g whole eggs
- 175g egg whites
- 70g unsalted butter, melted
- 60g Plein Arôme cocoa powder
- 60g flour, sifted
- 150g Gianduja Plaisir chocolate paste
- 1kg dark chocolate compound coating (or milk)
- 225g caramelised chopped hazelnuts
- 300g whipping cream (35% fat content)
- 20g glucose syrup
- 150g Inaya dark chocolate couverture
- 50g Alunga milk chocolate couverture
- Chocolate crisps
- Silver flakes
- Oil spray
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