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Chocolate crispy cereal cake
Made with Cooking Range Komuntu 80% dark chocolate
A RECIPE BY FLAVIE - @ILETAITUNGATEAU4 steps
MAKES A 20CM CAKE FOR 6 TO 8 PEOPLE
To be made on the day:
- KOMUNTU 80% chocolate and almond cake
- Crispy insert
- Crispy cereal cake
- 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
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
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
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
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.
Assembly and finishing
Decorate the cake by placing the set crispy cereal cakes on top.
For a gluten-free alternative, replace the 70g of plain flour with 35g of rice flour and 35g of cornflour.
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