Chocolate – cydonia oblonga cake

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.

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.

Blend together all ingredients. Process at 32°C.

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.