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Discover the art of making the chocolate individual cake, get the recipe and ask questions!

How to make
the 100% Chocolate
Individual Cake
by Nicolas Lambert

Join on May 15th at 14:00 London time

Watch the class, ask questions, get the recipe

HOW TO MAKE THE 100% CHOCOLATE INDIVIDUAL CAKE BY NICOLAS LAMBERT

How to make the 100% Chocolate
Individual Cake by Nicolas Lambert

Min
Sec
00:15:00
THIS OFFER EXPIRES IN:
Hours

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HOW TO MAKE THE 100% CHOCOLATE INDIVIDUAL CAKE BY NICOLAS LAMBERT

DURING THIS OPEN CLASS YOU WILL

Make a delightful individual cake with
a luxurious chocolate flavor

  1. Prepare the chocolate gluten–free sponge
  2. Create the crunchy hazelnut layer
  3. Prepare the dark chocolate crémeux
  4. Make the dark chocolate sauce
  5. Make the dark chocolate glaze
  6. Prepare the dark chocolate glaze with cocoa nibs
  7. Glaze the desserts
  8. Make the chocolate decoration
  9. Make the Tanariva Chantilly cream
  10. Decorate the individual cakes
The Art of Gluten-free baking

TOOLS AND INGREDIENTS

The tools you need to make
the 100% Chocolate Individual Cake:
The ingredients you need for
the 100% Chocolate Individual Cake:
Ingredients:
Grams:
· Almond paste (marzipan)
· Brown sugar
· Butter 82%
· Cocoa nibs
· Cocoa powder
· Coconut puree
· Dark chocolate Valrhona Caraïbe 66%
· Egg whites
· Egg yolks
· Feuilletine (wafer crumbs)
· Fleur de sel
· Glucose syrup
· Grapeseed oil
· Hazelnut paste
· Hazelnut praline
· Milk 3.2%
· Milk chocolate Valrhona Jivara 40%
· Milk chocolate Valrhona Tanariva 33%
· Powdered gelatin 200 Bloom
· Sea salt
· Sugar
· Sweetened condensed milk
· Tempered dark chocolate Valrhona Caraïbe 66%
· Trimoline
· Water-soluble red tomato colorant
· Whipping cream 35%
icon
87
26
124
117
32
35
788

209
201
110
3.5
103
40
158
63
375
47

108

4
2
172
45
200

16
0.5

414
Tools
· Bowl
· Cling film
· Disposable piping bag
· Food processor
· Hand blender
· Heat-resistant silicone spatula
· Heavy-bottomed saucepan
· Large bowl
· Large offset spatula
· Large saucepan
· Measuring cup
· Parchment paper
· Planetary mixer
· Plastic scraper
· Probe thermometer
icon
· Rolling pin
· Round cutter d=8 cm
· Round piping tip d=11 mm
· Saucepan
· Scales
· Scissors
· Sieve
· Silicone mat
· Silicone mold with borders 35x35 cm
· Silicone spatula
· Small offset spatula
· Small saucepan
· Tea ball
· Toothpicks
· Whisk
The tools you need to make the 100% Chocolate Individual Cake:
The ingredients you need for the 100% Chocolate Individual Cake:
· Almond paste (marzipan)
· Brown sugar
· Butter 82%
· Cocoa nibs
· Cocoa powder
· Coconut puree
· Dark chocolate
Valrhona Caraïbe 66%
· Egg whites
· Egg yolks
· Feuilletine (wafer crumbs)
· Fleur de sel
· Glucose syrup
· Grapeseed oil
· Hazelnut paste
· Hazelnut praline
· Milk 3.2%
· Milk chocolate
Valrhona Jivara 40%
· Milk chocolate
Valrhona Tanariva 33%
· Powdered gelatin 200 Bloom
· Sea salt
· Sugar
· Sweetened condensed milk
· Tempered dark chocolate Valrhona Caraïbe 66%
· Trimoline
· Water-soluble red
tomato colorant
· Whipping cream 35%
87
26
124
117
32
35
788
209
201
110
3.5
103
40
158
63
375
47
108
4
2
172
45
200

16
0.5
414

OPEN CLASS PASTRY CHEF

Yevhenii Ivanets

  • KICA Academy Brand Chef
    • World pastry influencer with more than 230K subscribers
    Yevhenii Ivanets
    • Crafted more than 1100 professional recipes

    SIGN UP FOR THE OPEN class

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    Get the recipe, ask questions and learn how to make the 100% Chocolate Individual Cake!

    The class starts on May 15th at 14:00 London time

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