Chocolate Cake Cacao-Trace Certified

Can be used for thick and thin applications.

• 45-60 minutes 
• Oven Type: Deck 
• Top Temperature: 180 °C 
• Bottom Temperature: 180 °C 
• Closed 
• 10% Water loss

Heat cream until simmer. Pour onto chocolate. Mix well and set aside.

Make some shavings with the Belcolade Origins Noir 68% Cacao-Trace. Heat the Chocolate Ganache till 28°C and keep aside.

Take a cut-out circle of the cake and pipe a layer (100g) of the chocolate ganache on it. Place a second layer of cake on top and spread another (100g) of the ganache. Finish off with the last layer. Décor as desired.