Recipe
Triple Chocolate Loaf
Dark Chocolate Cake
200 gram Egg Yolk
100 gram Egg
70 gram Caster Sugar
50 gram Glucose
100 gram Cake Flour
50 gram Bordeaux Cocoa Powder
8 gram Baking Powder
3 gram Salt
50 gram Butter
50 gram Embassy Continental Blend 75% Dark Chocolate
250 gram Egg White
90 gram Caster Sugar
- Whip egg yolks, eggs, glucose and sugar until ribbon texture
- Fold in all sieved dry ingredients
- Fold in above the melted butter and chocolate
- Add in soft peak meringue
- Pour into the greased loaf mould
- Bake 170o C for 25 – 30 minutes
- After baked and cold, soak with rum simple syrup
High Cocoa Ganache
175 gram Dairy Cream
80 gram Embassy Equatorial Blend 56% Dark Chocolate
80 gram Embassy Continental Blend 75% Dark Chocolate
30 gram Glucose
25 gram Butter
- Bring cream to just below the boil and pour over chocolates
- Wait until the mixture cool down and add in the glucose and butter
- Emulsify with hand blender.
Coating
700 gram Embassy Oceanic Blend 65% Dark Chocolate
175 gram Chopped Cashew Nut
8 gram Vegetable Oil
- Melt the chocolate, add in the baked cashew nuts
- Add the vegetable oil
Decoration
50 gram Embassy Oceanic Blend 65% Dark Chocolate
