This post has a strange flavour to it… but after these tragic events that have shaken us all, I also tell myself that life goes on and that a bit of lightness does us good…
That’s why I’m sharing with you this evening this delicious recipe for a chocolate loaf cake topped with a bit of gianduja. It’s the recipe of Claire Damon, a renowned pastry chef. I followed the advice of Perle en sucre, who had also made this recipe. If you don’t know gianduja, I’ll tell you right away: it’s a little marvel!!! What’s more, you can make it yourself; it’s very simple.
I’ve rarely had the chance to eat such a good chocolate cake! The gianduja is the little something extra that tips this dessert into the “must-have” category. Yes, really… and with the little glaze on top, it’s simply a treat!
Ingredients & method
3 components · Full recipe
Chocolate Loaf Cake
Ingredients
- 50 g (1.8 oz) eggs
- 140 g (4.9 oz) caster sugar
- 55 g (1.9 oz) grape seed oil
- 50 g (1.8 oz) full-fat thick cream
- 93 g (3.3 oz) whole milk
- 33 g (1.2 oz) unsweetened cocoa powder
- 78 g (2.8 oz) flour
- 2.5 g (0.1 oz) baking powder
Method
1
Preheat the oven to 200°C / 400°F.
2
Whisk the eggs with the sugar for about 5 minutes at maximum speed until the mixture turns pale and forms a ribbon.
3
Gradually pour in the oil.
4
Set the mixer to medium speed and add the cream and milk.
5
In a bowl, sift together the cocoa powder, flour and baking powder. Mix, then fold the combined dry ingredients into the previous mixture until the batter is smooth and homogeneous (the batter is quite liquid — this is normal).
6
Pour the batter into a buttered and floured loaf tin.
7
Place in the oven and immediately lower the temperature to 150°C / 300°F.
8
Bake for 35 to 40 minutes (the cake is ready when a skewer inserted into the centre comes out clean).
9
Turn the cake out immediately and leave to cool on a wire rack.
Gianduja
Ingredients
- 100 g (3.5 oz) hazelnuts
- 100 g (3.5 oz) icing sugar
- 100 g (3.5 oz) milk chocolate
Method
1
Toast the hazelnuts in an oven preheated to 150°C / 300°F for about 10 minutes.
2
Remove from the oven and leave to cool.
3
Rub the hazelnuts between your hands to remove as much of the skin as possible (a little remaining is fine).
4
Place the milk chocolate in a bowl and melt it in the microwave.
5
Blend the hazelnuts with the icing sugar.
6
Add the melted milk chocolate and blend again until you obtain a smooth, pliable paste (taste it — it is divine ^^).
7
Transfer the gianduja to a piping bag fitted with a plain nozzle approximately 15 mm in diameter.
8
Pipe a serpentine pattern over the cooled cake.
9
Place the cake in the freezer for a few minutes while you prepare the chocolate glaze.
Chocolate Glaze
Ingredients
- 150 g (5.3 oz) dark couverture chocolate
- 24 g (0.8 oz) grape seed oil
Method
1
In a bowl, combine the chocolate and oil and heat in the microwave for about 4 minutes at 400 W, then stir until the mixture is smooth and glossy.
2
Place the cake on a wire rack set over a tray and pour the glaze evenly over the cake in one go (ideally).
3
Leave the glaze to set at room temperature. In my case, the glaze was quite shiny when first poured, but turned more matt after cooling :S
4
The gianduja keeps very well. Mine had been in the fridge for several weeks. When you want to use it, simply warm it up slightly — just enough to knead it so that it can be piped.
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