Cake
consideration Triple Chocolate Marble Cake (Serves 10)
INGREDIENTS •
125g W2 White Chocolate Callets
•
500g Ruby RB1 Chocolate Callets
•
20g Mona Lisa White Chocolate Crispearls
•
20g Callebaut Dark Chocolate Crispearls
•
100g 811 Dark Chocolate Callets
•
130g butter
•
4 eggs
•
65g soft brown sugar
•
130g plain flour
•
10g baking powder
•
10g vanilla paste
•
65g caster sugar
•
50ml grapeseed oil
METHOD 1. Melt 100g dark chocolate and half (65g) of the butter together. 2. Whisk together two eggs and the soft brown sugar until light and fluffy. 3. Mix together half (65g) of the flour and half (5g) of the baking powder. 4. Add half (5g) of the vanilla paste to the chocolate mix. Whisk in the eggs and sugar and then stir
through the flour mix. Put the cake mix into a piping bag. 5. Repeat steps one to four for the second cake mix, this time melting the white chocolate and using caster sugar instead of brown sugar. You should have two piping bags, one with a dark chocolate cake mix and the other with a white chocolate cake mix. 6. Pipe alternate layers of white and dark chocolate mix into a 20cm Bundt cake tin. Using a skewer, swirl the mix a little to create the marble effect. 7. Bake for 40–45 minutes at 160°C. 8. For the glaze, temper the ruby chocolate, then stir through the grapeseed oil. 9. Place the cake on a wire rack with a tray underneath. Pour the glaze over the cake ensuring there are no gaps and the entire cake is covered. Remove the cake to a plate or cake stand. 10. Whilst the ruby chocolate glaze is still wet, sprinkle with white and dark chocolate crispearls and drizzle with chocolate as desired. More inspiration from Callebaut can be found at www.fortheloveofchoc.com
With the sector re-opening and summer on its way, is it time to rethink your cake and ‘sweet treat’ menu? The sector’s suppliers have plenty of ideas and creativity to offer. NEW TWISTS Using only the best ingredients, Callebautreports that it has now been crafting its finest Belgian Chocolate for more than 100 years. Made with dedication passed on from generation to generation, Callebautchocolate enables chefs, hotel caterers, restaurant owners and operators to create outstanding all-day menus – and not least cakes designed to leave a lasting impression with their customers. The Callebaut® callet range includes 70-30-38 Finest Belgian Dark Chocolate (70% Min. Cocoa), 811 Finest Belgian Dark Chocolate (54.5% Min. Cocoa), 823 Finest Belgian Milk Chocolate (33.6% Min. Cocoa) and W2 Finest Belgian White Chocolate (28% Min. Cocoa). “Keeping your cake offerings on trend and interesting can be simple to achieve with just a few small changes,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland.
12 CAFÉ LIFE | JUNE 2021
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