Coffee Chocolate Bar - Petit gateau
These chocolate bars with a hint of coffee are out of this world! So creamy and flavorful, so textured and delicious!
Dimensiuni: 35 x 25cm rectangle
Ingrediente
Almond sponge cake:
- 210 g almond praline (recipe below)
- 80 g white granulated sugar
- 210 g whole eggs
- 55 g dark chocolate (52-60% cocoa)
- 55 g butter
- 15 g cocoa powder
- 60 g all-purpose white flour
- 2 g salt
*Almond praline:
- 200 g almonds (skinned)
- 200 g white granulated sugar
- 2 tablespoons coconut oil
Chocolate cremeux:
- 375 g heavy cream
- 375 g whole milk
- 150 g egg yolks
- 175 g white granulated sugar
- 490 g dark chocolate (52-60% cocoa)
- 4 g gelatin sheets
- 10 g vanilla extract
Gourmet glaze:
- 300 g milk chocolate
- 200 g dark chocolate (52-60% cocoa)
- 100 g grapeseed oil
- 50 g almond slices (slightly crushed)
- 50 g paillete feuilletine
Whipped coffee ganache:
- 200 g heavy cream A
- 30 g glucose syrup
- 5 g instant coffee
- 180 g white chocolate
- 300 g heavy cream B
Makes: 35 x 25cm rectangle
Instructiuni
Almond sponge cake:
- Preheat your oven to 180°C and line a 25x35cm pan with parchment paper.
- Sift the cocoa powder with the flour and salt
- Melt the chocolate and butter in the microwave or a hot water bath.
- Mix the almond praline with the sugar and eggs in the bowl of your mixer for 5-8 minutes or until double in volume and light, airy.
- Fold in the chocolate and butter, followed by the dry ingredients.
- Pour the batter into the prepared pan and level it well.
- Bake for 15-20 minutes or until if you press gently in the center, the sponge springs back.
- Allow to cool down in the pan before serving.
*Almond praline:
- Caramelize the sugar until light in color.
- Add the almonds then transfer the mixture into a pan lined with baking paper. Allow to cool down completely then break into smaller pieces and place in a food processor.
- Pulse until powdery then add the oil and continue processing until a smooth paste forms.
- Use right away or store in an airtight container until needed. No need to keep it in the fridge, but make sure you store it in a darker place.
Chocolate cremeux:
- Bloom the gelatin in cold water.
- Combine the heavy cream and milk and place on low heat.
- Combine the egg yolk with the sugar in a bowl. Stream in the hot milk and cream then place back on heat and cook on low heat until the mixture reached 82°C.
- Remove from heat and add the bloomed gelatin. Pour over the chocolate through a fine sieve.
- Using an immersion blender, mix the cremeux until smooth and creamy.
- Add the vanilla and mix well.
- Pour the cremeux over the sponge cake then place in the freezer for at least 4 hours.
Gourmet glaze:
- Melt the two types of chocolate.
- Add the vegetable oil and mix well then stir in the almond slices and paillete feuilletine.
- Place aside until needed.Use at a maximum of 35℃.
Whipped chocolate ganache:
- Heat the heavy cream A and glucose in a pot.
- Remove from heat and stir in the coffee. Pour over the chocolate then blend well.
- Add the heavy cream B, unwhipped, and blend well.
- Cover with plastic wrap and refrigerate for at least 8 hours.
- Whip with a hand mixer just before serving.
To assemble the cake:
- Remove the cake from the freezer and cut into your desired shape and size.
- Carefully, dip the sides of each cake into the gourmet glaze.
- Whip the ganache until stiff then place it in a pastry bag fitted with a petal tip.
- Decorate the cakes with whipped ganache and chocolate.
- Enjoy!
Ustensile si echipamente
Mixer
Kitchen scale
Fridge
Hand blender
Baking tray (35x25cm)
Acetate sheet
Bowls
Spatula
Kitchen thermometer
Baking paper
Knife
Freezer
Notes
You can skip the addition of coffee in which case the cake will be mostly chocolate. At the same time however, you can infuse other flavors to it, such as orange zest, tonka or ginger.
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