Gingerbread~Style Cake | Valrhona Chocolate
Preparation time: 30 minutes Rest time before serving: 3 hours minimum Dip the frozen cake in the oil-based glaze. Pipe the ganache onto the cake. Dec
Ingredients
- 60g Rye flour
- 70g Plain flour
- 7g Baking powder
- 2g Gingerbread spice mix
- 2g Fine salt
- 20g Whole milk
- 25g Whipping cream
- 135g Chestnut honey
- 70g Butter
- 65g Whole eggs
- 65g Chopped candied orange
- 200g ORIADO 60%chocolate
- 20g Grape seed oil
- 45g Chopped roasted hazelnuts
- 150g Whipping cream
- 140g ORIADO 60% chocolate
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