Glazed hazelnut and cocoa cake

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Nothing can match the pure pleasure of eating a hand crafted cake. With this recipe, you create a really moist, dense cake that has it all : chocolaty inside with a rich glaze on the outside.

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Creme dell'Artigiano Extra Bitter

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Recipe instructions

Cake

Ingredients	Preparation
400g butter 200g Callebaut - Baking Creams - Creme dell’Artigiano Gold	Mix.
160g whole egg(s)	Mix in.
350g flour 18g baking powder 3g salt 80g potato starch	Mix, sieve and mix in the batter.
250g Callebaut - Baking Chocolate - Baking drops M	Fold in at the very end.
Pour in baking trays. Bake for ca. 25 min. at 180°C.

Glaze

Ingredients	Preparation
Q.S. Callebaut - Filling after baking - Creme dell'Artigiano Extra Bitter	Warm up the Crème dell'Artigiano at 29°C and apply the glaze over the cake at room temperature. Leave to cristalize and decorate.