Chocolate Cake with Coconut Milk Chocolate Butter Recipe

Chocolate Cake with Coconut Milk Chocolate Butter

60 gr eggs
90 gr sugar
90 gr flour
7.5 gr baking powder 123 gr milk
87 gr clarified butter
77 gr valrhona Guanaja 70% chocolate

In a Mixer with the whisk attached combine sugar and eggs. Once combined,
add the milk following with the melted butter and chocolate. Finish adding
the sifted dry ingredients. Bake 162C for 10-12 minutes in a half sheet pan
linen with silicone mat. Let cool and cut in rectangular 2x 10 cm. Reserve in
the freezer.

Gianduja Ganache
250 gr heavy cream
500 gr valrhona gianduja chocolate 10g  Akaka’s coconut chocolate butter
Proceed as with a classic ganache: bring the cream to a boil with the sugar
and gradually pour onto the melted gianduja Chocolate and the butter to
make an emulsion. Mix with a hand blender to perfect the emulsion. Let set
to 20-22c to pipe on top the mousse cake.

Gianduja Mousse
4.5 gr silver gelatin sheets
275 gr valrhona gianduja chocolate
165 gr heavy cream
45 gr valrhona 60 % hazelnut praline
275 gr heavy cream, whipped to soft peaks 20g Akaka’s coconut chocolate butter
Soak gelatin in ice water until softened; squeeze out excess water and set
aside. Bring the 165 gr of cream to boil. Add the gelatin, strain over the
gianduja chocolate, melted butter and praline. Mix with the hand blender and
set aside to cool to 35°C before folding in whipped cream. Pour immediately
over the Pastel mold and close with the Guanaja cake . Freeze.

Crunchy Milk Chocolate

700 g Jivara milk Chocolate
100 g grape seed oil
80 g ground hazelnut
Melt the chocolate and oil to 35°C (95°F) and add small pieces of ground
hazelnut. Use immediately.
Assembly Unmold the mousse cake from the freezer and then use a vermicelli
tip pastry bag to pipe lines (irregularly) of ganache in top the mousse. Place in
the freezer. Spray with nappage.. Use a small knife to help dip the small cakes
into the Crunchy Milk chocolate.

Recipe by Charbel Aoun


A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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