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Festive Season
GINGERBREAD STYLE CAKE
Made with Cooking Range Oriado 60% organic dark chocolate
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Makes one gingerbread cake
Prepare the day before:
- Spice cake batter
- ORIADO 60% ganache
To be done on the day:
- ORIADO 60% crunchy coating
Required utensils:
- 7 ×20× 5cm cake tin
- Hand blender
Recipe Step by Step
01
Spice Cake
Preparation time: 15 minutes
Leave to sit for: 12 hours
Baking time: 40 minutes
Freezing time: 1 hour
- 60g Rye flour
- 70g Plain flour
- 7g Baking powder
- 2g Gingerbread spice mix
- 2g Fine salt
- 20g Whole milk
- 25g Whipping cream
- 135g Chestnut honey
- 70g Butter
- 65g Whole eggs
- 65g Chopped candied orange
Sift together rye flour, wheat flour, spice mix and yeast.
Mix the whole eggs with the chestnut honey. Add the milk, cream, melted butter and chopped candied oranges.
Gradually add in the sifted dry ingredients, mixing all the while.
Line the cake tin with baking paper. Pour the cake batter into the tin.
Cover it with cling film and refrigerate for 12 hours.
Bake at 160°C for 40 minutes.
Turn out the cake and place it on its side on a rack so that it retains its shape and leave it to cool. Place it in the freezer for approx. 1 hour to make it easier to coat with glaze.
Mix the whole eggs with the chestnut honey. Add the milk, cream, melted butter and chopped candied oranges.
Gradually add in the sifted dry ingredients, mixing all the while.
Line the cake tin with baking paper. Pour the cake batter into the tin.
Cover it with cling film and refrigerate for 12 hours.
Bake at 160°C for 40 minutes.
Turn out the cake and place it on its side on a rack so that it retains its shape and leave it to cool. Place it in the freezer for approx. 1 hour to make it easier to coat with glaze.
02
ORIADO 60% CRUNCHY COATING
Preparation time: 10 minutes
- 200g ORIADO 60%chocolate
- 20g Grape seed oil
- 45g Chopped roasted hazelnuts
Melt the ORIADO 60% chocolate at 45°C and add the grape seed oil and chopped roasted hazelnuts. Mix together.
Use this glaze at 35°C.
Use this glaze at 35°C.
03
ORIADO 60% GANACHE
Preparation time: 10 minutes
Leave to sit for: 12 hours
- 150g Whipping cream
- 140g ORIADO 60% chocolate
Melt the ORIADO 60% chocolate.
Reheat the cream. Pour a third over the melted chocolate.
Mix vigorously with a spatula so its center looks elastic.
Add another third the same way. Then incorporate the final third using the same method.
Blend with an hand blender until the emulsion is perfect.
Leave to stiffen in the refrigerator, preferably for 12 hours.
Fill two piping bags, one with a plain round 12mm nozzle and the other with a fluted 10mm nozzle.
Reheat the cream. Pour a third over the melted chocolate.
Mix vigorously with a spatula so its center looks elastic.
Add another third the same way. Then incorporate the final third using the same method.
Blend with an hand blender until the emulsion is perfect.
Leave to stiffen in the refrigerator, preferably for 12 hours.
Fill two piping bags, one with a plain round 12mm nozzle and the other with a fluted 10mm nozzle.
Assembly and finishing
Preparation time: 30 minutes
Rest time before serving: 3 hours minimum
Dip the frozen cake in the oil-based glaze. Pipe the ganache onto the cake. Decorate with chocolate pieces, orange zest, star anise and so on.
This gingerbread cake should be eaten at room temperature at least 3 hours after it has been made.