INGREDIENTS

   INGREDIENTS - SPONGE

75g 2.75 oz Milk Chocolate Growers Choice 33%. melted
10g 0.35 oz Cacao Powder 22-24%
150g 5.25 oz Sugar
300g 10.5 oz Heavy cream 35%
100g 3.52 oz Egg yolks
90g 3.25 oz Unsalted butter 
140g 5 oz All-purpose flour
4g 0.15 oz
Baking powder
150g 5.3 oz
Egg whites
50g 1.75 oz
Sugar 

 

   INGREDIENTS - MILK CHOCOLATE GANACHE

300g 10.5 oz
Milk Chocolate Growers Choice 33%
200g 7 oz Heavy cream 35% 
30g 1 oz Glucose 

 

   INGREDIENTS - NUT BLANC-MANGER

400g 14.1 oz
Walnuts
1000g 35.27 oz Water 
60g 2.1 oz Sugar 
250g 8.8 oz Egg yolks
35g 1.25 oz Corn starch
1g 1 pinch Salt

 

METHOD

METHOD - SPONGE

In a saucepan, bring cream to a boil, set aside. In a saucepan, cook the 150g sugar to 374°F (190°C) making a caramel. Slowly add the cream stirring continuously with a whisk until fully incorporated. Let cool for 1 hour. In a stand mixer with the paddle attachment, mix the egg yolks and butter until incorporated. Add the caramel, continue mixing. Add the melted chocolate, continue mixing. Add the flour, cacao powder and baking powder, continue mixing. In a separate stand mixer with a whisk attachment, whip the egg whites and 50g sugar to make a meringue. Add meringue to the first mixture and mix until fully incorporated. Place in a greased 25 x 25cm square mold. Bake at 320°F (160°C) for 30 minutes. Cool down to room temperature.

METHOD - MILK CHOCOLATE GANACHE

In a saucepan, boil the cream and glucose. Pour the mixture over the chocolate and mix until fully incorporated. Using a handheld blender, blend to obtain a smooth mixture. Place in a pastry bag with a plain piping tip.

METHOD - NUT BLANC MANGER

In a food processor or blender, blend the nuts with water for 5 minutes. Sieve/strain the liquid. Place sieved liquid in refrigerator for 24 hours and discard pulp. In a saucepan, bring the walnut milk, sugar, salt, egg yolks and corn starch to a boil, stirring constantly to prevent lumps. Cook for 2 minutes. Use a handheld immersion blender to smooth if necessary. Set aside in refrigerator.

ASSEMBLY

Cut the cake in half lengthways. Pipe the ganache on one half of the cake, place the second half on top. Place in refrigerator for 30 minutes. Place the nut blanc-manger evenly and smoothly over the entire cake. Keep refrigerated.

 

Makes 1 wedding cake

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