Paleo Cake

Elegant Paleo chocolate cake is an exceptional combination of brownie, juicy apples, rum, and chocolate. Covered with chocolate glaze and finished with an elegant chocolate ring. The whole is complemented by Paleo chocolate decorations with a unique pattern and irregular shape, creating an impressive composition.

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Used products and decorations

Paleo

Code 33400

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Recipe

Brownie

Ingredients:

250gButter

50gBarima Artisanal Dark chocolate 56% (code CHN56XX3)

350gSugar

4Eggs

180gPlain flour

50gBarima Artisanal Cocoa Extra Dark (code 22/24GT781)

Preparation:

Melt the butter with chocolate. Add sugar and eggs, mix it well and finally add flour and cocoa powder. Put the mass into 3 rings of Ø16 cm and bake at 180°C for 20 minutes.

Apple and cinnamon filling

Ingredients:

450gCooked apple cubes

8gCinnamon

10gConcentrated vanilla paste

Preparation:

Cook the apples, add cinnamon and vanilla paste. Pour it into a mould of Ø16 cm and freeze.

Almond praline cream

Ingredients:

270gBarima Artisanal Praline paste 60% roasted almond (code 6136)

80gBarima Artisanal Nut paste 100% roasted blanched almond (code 6103)

165gAlmond milk

40gGlucose syrup

0.4gXanthan gum

28gBarima Artisanal Cocoa butter (code 2371)

Preparation:

Melt the cocoa butter and mix it with praline paste and almond paste. Heat up the almond milk with glucose syrup to 40°C, add xanthan gum and emulsify. Mix it with previously prepared mixture. Pour the praline cream onto the apple and cinnamon filling and freeze.

Vanilla and rhum chocolate mousse

Ingredients:

400gBarima Artisanal Dark chocolate 56% (code CHN56XX3)

600gCream 30% fat

50gConcentrated vanilla paste

10gConcentrated rhum paste

20gGelatine

100gWater

800gWhipped cream 30% fat

Preparation:

Soak gelatine in cold water. Melt the chocolate at 45ºC, add vanilla and rhum pastes. Pour the boiled cream with soaked gelatine onto the chocolate. Mix well. Cool and mix gently with whipped cream.

Milk chocolate shiny coating

Ingredients:

150gSugar

300gWater (1)

300gGlucose syrup

200gCondensed milk

20gGelatine

100gWater (2)

300gBarima Artisanal Milk chocolate 34% (code CHL35XXC3)

Preparation:

Soak gelatin in cold water(2). Boil water(1) with sugar and glucose syrup to 103°C. Add condensed milk, soaked gelatine and milk chocolate. Mix it with a hand-blender and cool it down. Coat the frozen cake with shiny coating of 30-35°C.

Decoration

Decorate the cake with Barbara Decor chocolate decorations: