Gourmet

Chocolate crispy cereal cake

Made with Cooking Range Komuntu 80% dark chocolate

A RECIPE BY FLAVIE - @ILETAITUNGATEAU

4 steps

MAKES A 20CM CAKE FOR 6 TO 8 PEOPLE

To be made on the day:

KOMUNTU 80% chocolate and almond cake
Crispy insert
Glaze
Crispy cereal cake

Required utensils:

20cm long insert cake mould
Cooling rack

Recipe Step by Step

KOMUNTU 80% CHOCOLATE AND ALMOND CAKE

Preparation time: 20 minutes | Leave to sit for: 1 hour | Baking time: 2 to 3 hours

90 g Soft unsalted butter
2 g Fine salt
115 g Caster sugar
⅟₂ Lemon zest
6 g Instant coffee
140 g Eggs
70 g Finely ground almonds
145 g KOMUNTU 80%
70 g Plain flour
5 g Baking powder
15 g Cocoa powder
75 g Whipping cream 35%
145 g Whole milk
35 g Almonds

Preheat the oven to 330°F (165°C) using the fan setting.
Mix the creamed butter with the salt, sugar, lemon zest, and instant coffee.
Add the eggs one by one, whisking after each addition.
Stir in the finely ground almonds, then the melted chocolate.
Sift the flour, yeast, and cocoa, then add to the previous mixture.
Then, stir in the cream and milk. Finish by cutting the almonds into slivers and adding them.
Pour into the previously greased insert cake mould, then bake in the oven for 1 hour.
After removing from the oven, allow to cool for a few minutes, then remove the insert tube, and turn out the cake onto the cooling rack. Once the cake has been turned out, allow it to cool completely for at least 2 hours.

KOMUNTU 80% CHOCOLATE AND ALMOND CRISP INSERT

Preparation time: 10 minutes | Leave to sit for: 20 minutes

25 g KOMUNTU 80%
35 g Finely ground almonds
15 g Almonds
25 g Crispy wafers

Melt the KOMUNTU 80% chocolate, then add the finely ground almonds. Add the crispy wafer pieces and the slivered almonds. Then, fill the cake with the crisp and leave to set for 20 minutes.

KOMUNTU 80% CHOCOLATE GLAZE

Preparation time: 15 minutes | Leave to sit for: 20 minutes

250 g KOMUNTU 80%
60 g Neutral oil, such as grape seed oil

Melt the KOMUNTU 80% chocolate, then add the oil. When the icing temperature drops to 95°F (35°C), pour it over the cake positioned on a rack, then leave to set for 20 minutes.

CRISPY CEREAL CAKE

Preparation time: 15 minutes | Leave to sit for: 10 minutes | Baking time: 10 minutes

60 g Water
95 g Caster sugar
60 g Almonds
5 g Unsalted butter
20 g Corn flakes
70 g KOMUNTU 80%
10 g Crispy pearls

Preheat the oven to 355°F (180°C) on the fan-forced setting.
Bring the water and sugar to the boil. Immerse the slivered almonds into the boiling liquid for 2 minutes then drain.
Spread the slivered almonds onto a sheet of baking paper and bake for 10 minutes, stirring halfway through.
Once out of the oven, add the almond butter and mix in a bowl.
Leave to cool.
Temper the KOMUNTU 80% chocolate. For tempering, melt the chocolate in a bain-marie. Mix and check the temperature regularly. Remove the bowl from the bain-marie when the chocolate reaches a temperature of 120/130°F (50/55°C). Place the bowl of chocolate into a cold water bath. Mix and bring the chocolate down to a temperature of about 95°F (35°C). Remove the chocolate from the cold water bath and continue mixing to bring the chocolate to a temperature of 82/84°F (28/29°C).
Place the chocolate bowl into the hot-water bain-marie, but not for too long to avoid overheating it. Bring it to a temperature of 88/90°F (31/32°C), then add the tempered chocolate to the mixture.
Form small piles on a sheet of baking paper, then add the crispy pearls on top. Leave to set for 10 minutes. When the crispy cereal cakes have set, place them onto the cake.