Chocolate – cydonia oblonga cake

Chocolate Travel Cake

Chocolate – cydonia oblonga cake

Created by
  • Jurgen Baert
Level
level 3
Dosage
Recipe for 54 pieces
Recipe components

Chocolate cake

IngredientsPreparation
  • 1250ml
    eggs
  • 2125g
    broyage
  • 80g
    Plein Arôme
  • 380g
    Cacao Barry® Or Noir™ De Pralin by Jurgen Baert
  • 380g
    Dried cake powder

The dried cake powder comes from previous cake leftovers. (the first time is without).

Blend together eggs, broyage, Cacao Barry chocolate, Or Noir and dried cake powder. Bake for 25 min. at 180°C. Divide the cake into frames at thickness of 1,5 cm.

Ganache qince

IngredientsPreparation
  • 360ml
    cream
  • 300ml
    Quince juice (Janisfarm)
  • 80g
    trimoline
  • 160g
    butter
  • 5ml
    Cointreau

Heat cream, quince juice and trimoline to 40°C. Blend in Cacao Barry chocolate. Mix in butter and Cointreau. Keep the ganache soft to process.

Glaçage gourmande

IngredientsPreparation

Blend together all ingredients. Process at 32°C.

Chocolate Cydonia Oblonga cake – Structure

After cooling, cut the cake into the desired shape. Place inside again and fill with ganache. Let cool and put different parts back together with ganache. Mask the cake entirely and let cool again. Shower with the glaze and finish with decoration.