Chocolade-Praliné Nest Cake

Recipe by Jeroen Goossens

This recipe consists of 7 components:

  1. Veliche Obsession 30% White chocolate and yellow cocoa butter
  2. Veliche Temptation 64% Dark chocolate and 50% cocoa butter
  3. Chocolate cake (see method)
  4. Baking drops dark and Hazelnut praline (50%-50%)(mixed hot)
  5. Veliche Obsession 30% White chocolate and yellow cocoa butter
  6. Almond cookie (see method) Caramel base (see method)

Chocolate Cake

Ingredients

  • 135gr egg
  • 20gr sugar
  • 90gr almond powder
  • 90gr sugar
  • 20gr butter
  • 80gr egg white
  • 15gr flour
  • 1gr salt
  • 30gr cocoa butter

Preparation

  • Mix egg, 20gr sugar and almond powder until smooth.
  • Beat egg whites with 90gr sugar
  • Melt butter until beurre noisette (light brown)
  • Add egg mass with foam mass, butter and dry substances together with spatula and fill molds 3/5 full

Almond cookie

Ingredients

  • 135gr egg
  • 20gr sugar
  • 90gr almond powder
  • 90gr sugar
  • 20gr butter
  • 80gr eggwhite
  • 35gr flour
  • 1gr salt
  • 4gr orange zest

Preparation

  • Mix egg, 20gr sugar and almond powder until smooth.
  • Beat egg whites with 90gr sugar
  • Melt butter until beurre noisette (light brown)
  • Mix egg mass with foam mass, butter and dry substances together with spatula until reaching batter (see further assembly instructions)

Caramel base

Preparation

  • Mix everything at 35˚C (see further assembly instructions)

Assembly

  • Prepare Recipe 3: Chocolate cake and fill into 6cm diameter semi-circular molds by 3/5. Add 1/5 of baking drops and bake for 12min at 180˚ C on mixture Praline.
  • Prepare Recipe 6: Almond cookie and pour it to a thickness of 9mm and bake at 190˚ C for 8min.
  • Prepare Recipe 7: Caramel base and spread to 5mm and top with the baked almond cookie. Chill, cut out into 6cm diameter.
  • Place the chocolate cakes on the almond cookie using a little chocolate
  • Spray the whole with number 2: Veliche Temptation 64% Dark chocolate and 50% cocoa butter
  • Airbrush a plastic sheet (of 20x5cm) with brown, red, and yellow cocoa butter and spray yellow chocolate on it and make dots with a small knife as shown in the picture.
  • Use the same plastic with chocolate around the cake. Freeze and then release.
  • Decorate with a "nest" of leftover yellow chocolate using a chilled plate and sprayed chocolate on top and immediately "fold in"