facebook-tracking-pixelIRCA | LANGHE CAKE

LANGHE CAKE

BROWNIE SINGLE-PORTION WITH COFFEE FLAVOURED NAMELAKA

Difficulty level

Ingredients

unsalted butter 82% fat g 450
MINUETTO FONDENTE ECUADOR 70% g 450
almond flour g 100
eggs g 550
TOP CAKE GLUTEN FREE g 900
MINUETTO FONDENTE ECUADOR 70% g 250
GRANELLA DI NOCCIOLA g 250

Preparation

Emulsify butter and chocolate in order to prepare a ganache.

In a planetary mixer, add TOP CAKE GLUTEN FREE, almond flour and eggs, mix with a flat paddle at slow speed for a couple of minutes.

Combine the ganache with the whipped batter, then add chocolate chips and chopped hazelnuts.

Fill the single-portion mould and bake at 170°C for 30 minutes.

Preparation

Melt chocolate together with cocoa butter, add to praline.

Emulsify with an immersion blender, then add the chopped hazelnuts.

Use the frosting at 30-35°C.

Ingredients

milk 3.5% fat g 125
JOYPASTE CAFFE' g 8
LILLY NEUTRO g 35
SINFONIA CIOCCOLATO LATTE 38% g 280
liquid cream 35% fat g 250

Preparation

Bring milk and JOYPASTE CAFFE to the boil, add LILLY and blend with a whisk.

Pour the liquid onto the chocolate and emulsify with an immersion blender,

While emulsifying constantly, add liquid cream.

When the cream is fully emulsified, refrigerate the namelaka cream overnight.

Final composition

Glaze the brownie with praline frosting.

Put in the fridge to set the texture.

In a planetary mixer, whip the namelaka cream whit a whisk at medium speed.

Dress the brownie with the whipped namelaka cream, using a piping bag with a "Saint Honerè" piping tube.

Decorate with MOCCA BEANS DOBLA.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani