Tiger Chocolate Cake

Chef Bertrand Le Gallic
Servings

22

Prep Time

30 undefined

Cook Time

15 undefined

Category

Desserts/Cakes

Between a cake and a biscuit, these Tiger cakes are guaranteed to satisfy the toughest critics!
Tiger Chocolate Cake

Ingredients

    blank

    • 195 grs egg whites
    • 50 grs flour
    • 145 grs sugar
    • 25 grs honey
    • 235 grs almond powder
    • 210 grs butter
    • 100 grs dark Callebaut mini ChocoRocks

    blank

    • 225 grs milk chocolate Callebaut Power 41
    • 120 grs Even Cream 35%

    blank

    • Log Savarin mould
    • Pavoni Piping bag Elite 45
    • DecoRelief Gold flakes
    • Callebaut Crispearls Milk

    Directions

      blank

      1. Preheat your oven at 170°C.
      2. Melt the butter in the microwave.
      3. In a blender (or mixing bowl) mix the almond powder, flour, sugar and the honey with a paddle.
      4. Add the liquid egg white (not beaten)
      5. Add the melted butter (max 45ºC) to the mix.
      6. Stir well then add the dark chocolate Minirocks.
      7. Fill the mixture into the Savarin mould FR015 and bake at 170°C during 10 to 12 minutes until an inserted toothpick comes out dry.

      blank

      1. Melt the milk chocolate in the microwave for 40 seconds, and stir until the chocolate melts (do not exceed 40°C).
      2. In a pan, bring the cream to a boil.
      3. Pour the hot milk in 3 stages over the milk chocolate, mix with a spatula to get a smooth ganache.
      4. Let the ganache cool down until it reaches 30°C, then using a Pavoni Piping Bag fill the middle of the tiger cake and decorate with gold flakes and crispearls. (As above picture)
      5. When at room temperature, place in a covered container and keep in the fridge.