This version of the simple, traditional Italian ring cake has been chocolified! Rich in flavour yet light enough for you to have another slice!Author:
Chef Bertrand Le Gallic
120 grs whole eggs
168 grs sugar
0.5 grs salt
72 grs Even Cream 35%
2 grs Siebin Bitter Almond essence
24 grs Cacao Barry Cocoa Powder Extra Brute
112 grs flour
3 grs baking powder
60 grs butter
50 grs Cacao Barry dark chocolate Excellence
30 grs Cacao Barry Cocoa Nibs
300 grs Even Cream 35%
30 grs invert sugar
270 grs Cacao Barry 70% dark chocolate St. Domingue
105 grs butter
Pavoni Formaflex Silicone mould FRT103
DARK CHOCOLATE GANACHE
YOU WILL NEED
Preheat your oven at 180°C.
Melt the butter and leave to cool down to 35°C.
In a mixing bowl beat the eggs and sugar for 5 minutes or until it starts to foam.
Add the cream and the bitter almond essence to the mixing bowl.
Sieve the flour, Extra Brute cocoa powder and baking powder together and add to your egg and cream mixture.
Mix all together until it is smooth.
Add the butter, the Excellence dark chocolate and the cacao nibs to the mixture.
Grease your Pavoni FRT103 Formaflex silicone mould with butter and fill it with the cake mix.
Bake at 180°C for 10-12 minutes.
Dark Chocolate Ganache
Melt the St. Domingue 70% dark chocolate in the microwave and let it reach 40°C.
Place the cream and invert sugar together in a pan and bring it to boil.
Let the cream mixture cool down to 35°C and add the butter. Mix vigorously until the mixture becomes emulsified and shiny.
Pour the ganache over the Ciambella cake.