Tiger Chocolate Cake
25 May 2020
Tiger Chocolate Cake
Category
Desserts/Cakes
Servings
22
Prep Time
30
Cook Time
15
Between a cake and a biscuit, these Tiger cakes are guaranteed to satisfy the toughest critics!Author: Chef Bertrand Le Gallic
Ingredients
- 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
- 225 grs milk chocolate Callebaut Power 41
- 120 grs Even Cream 35%
- Log Savarin mould
- Pavoni Piping bag Elite 45
- DecoRelief Gold flakes
- Callebaut Crispearls Milk
TIGER BISCUIT
POWER 41 CHOCOLATE GANACHE
YOU WILL NEED
Directions
TIGER BISCUIT
- Preheat your oven at 170°C.
- Melt the butter in the microwave.
- In a blender (or mixing bowl) mix the almond powder, flour, sugar and the honey with a paddle.
- Add the liquid egg white (not beaten)
- Add the melted butter (max 45ºC) to the mix.
- Stir well then add the dark chocolate Minirocks.
- 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.
POWER 41 CHOCOLATE GANACHE
- Melt the milk chocolate in the microwave for 40 seconds, and stir until the chocolate melts (do not exceed 40°C).
- In a pan, bring the cream to a boil.
- Pour the hot milk in 3 stages over the milk chocolate, mix with a spatula to get a smooth ganache.
- 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)
- When at room temperature, place in a covered container and keep in the fridge.
