Chocolate – cydonia oblonga cake

Chocolate – cydonia oblonga cake

Level:
Difficult
Makes:
Recipe for 54 pieces

Chocolate cake

Used products: Chocolate cake

  • 1250 ml
    eggs
  • 2125 g
    broyage
  • 80 g
    DCP-22GT
  • 380 g
    Cacao Barry® Or Noir™ De Pralin by Jurgen Baert
  • 380 g
    Dried cake powder

Preparation: Chocolate 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.

Ganache qince

Used products: Ganache qince

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

Preparation: Ganache qince

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.

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.