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    Chocolate Pound Cake by Nicoll Notter

    Uploaded by

    Ana Gazashvili
    Pound cake

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chocolate Pound Cake by Nicoll Notter

    Uploaded by

    Ana Gazashvili
    69 views2 pages
    Pound cake

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

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    Pound cake

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    69 views2 pages

    Chocolate Pound Cake by Nicoll Notter

    Uploaded by

    Ana Gazashvili
    Pound cake

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Chocolate Pound Cake


    

    Flour 200g

    Cocoa Powder 84g

    Baking Powder 8g

    Eggs 250g

    Sugar 360g

    Oil 140g

    Cream 124g

    Milk 24g

    

    -Mix eggs, sugar, cream, and milk

    -Stream oil into blender while mixing

    -Sift flour, cocoa powder, and baking powder

    -Fold flour into mix 

    -Scale at 275g per mold 

    -Place in cooler over night

    -Bake at 395F for 8 min then 300F for 25-30 min

    

    Syrup 


    Brown Sugar 100g

    Water 125g

    Vanilla Bean 1 ea
    

    -Boil


    Chocolate Ganache

    

    Heavy Cream 250g

    Glucose 50g

    Invert Sugar 50g

    Milk Chocolate 250g


    

    -Boil cream and glucose 

    -Pour into chocolate and invert sugar

    -Emulsify 

    

    Chocolate Glaze

    

    Milk Chocolate 100%

    Grapeseed oil 15%


    

    -Emulsify together and dip at 30C

    

    Assembly:

    After baking, immediately remove from the molds and brush with syrup. Wrap with plastic wrap
    and freeze. Once the cakes are frozen, make the ganache and dip the frozen cake into the
    ganache. Refreeze again and then dip into the chocolate glaze.

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