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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

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