Dome

Méthode

Mix all cocoa cake ingredients for 4 min at medium speed. Pipe 45g of the batter in a silicon mould of Ø 5 cm. Bake 30 min at 180°C. Freeze before demoulding.
Melt Belcolade Selection Noir Cacao-Trace, Belcolade PPP Cocoa Butter and oil till 30°C. Dip the frozen cake in the coating and sprinkle some cocoanibs over it. Allow to set.
Melt the Belcolade Ganache CL till a creamy texture. Whip the ganache with Pralirex Noisette untill a smooth cream and pipe it on top of the coated cake.
Decorate with a chocolate curl.

1,718Kcal
Energy

412Kj
Energy

24g
Fat

11g
Saturates

43g
Carbohydrates

30g
Sugars