Dulcey

Name: Dulcey
Ingredients: 150 g all-purpose flour / plain flour; 150 g all-purpose flour / plain flour; 23 g cocoa powder; 115 g dark brown sugar; 3 g baking powder; 3 g baking soda; 60 g maple syrup; 112 g vegetable oil; 2 large eggs; 25 g glucose; 450 g Valrhona Dulcey chocolate, 32%; 200 g Valrhona Ivoire, white chocolate, 35%; 200 g Valrhona Ivoire, white chocolate, 35%; 200 g Valrhona Ivoire white chocolate, 35%, tempered; 200 g Valrhona Manjari dark chocolate, 64%, tempered; 350 g cocoa butter; 9 g silver gelatin sheets; 187 g whole milk / full fat milk; 187 g whole milk / full fat milk; 170 g egg yolks; 25 g granulated sugar (US); 387 g Valrhona Dulcey blond, 32%; 450 g heavy cream / double cream, whipped to soft peaks; 450 g heavy cream / double cream, whipped to soft peaks

Preparation info

Yields
18
( 6 cm wide x 6 cm high or 2.3 in wide by 2.3 in high mold

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Chocolate Cake

150 g all-purpose flour / plain flour
23 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 the chocolate, maple syrup, milk, oil and eggs.
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