Dulcey

Name: Dulcey
Ingredients: 300 g all purpose flour / plain flour; 300 g all purpose flour / plain flour; 45 g cocoa powder; 225 g dark brown sugar; 6 g baking powder; 6 g baking soda; 270 g Valrhona Equatoriale noire, 55%, melted; 120 g maple syrup; 225 g vegetable oil; 3 large eggs; 8 g pectin NH; 240 g strawberry purée; 100 g diced strawberries; 300 g Eclat D’or wafer crumbs; 200 g unsalted butter, melted; 650 g Valrhona Dulcey blond chocolate, 32%; 350 g cocoa butter; Valrhona Jivara milk chocolate, 40%, tempered; Edible gold flakes; 17 g silver gelatin sheets; 375 g whole milk / full fat milk; 375 g whole milk / full fat milk; 340 g egg yolks; 50 g granulated sugar (US); 775 g Valrhona Dulcey blond, 32%; 900 g heavy cream / double cream, whipped to soft peaks; 900 g heavy cream / double cream, whipped to soft peaks

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Chocolate Cake

300 g all purpose flour / plain flour
45 g cocoa powder

Dessert

Method

Chocolate Cake

Preheat oven to 180°C / 356°F.
In a medium size bowl, whisk all dry ingredients to combine.
In a separate bowl, whisk to combine: chocolate, maple syrup, milk, oil and eggs.
Combi