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Gingerbread Style Cake
Made with Oriado 60%
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Makes one gingerbread cake
Preparation time: 65 minutes
Prepare the day before: Spice cake batter and ORIADO 60% ganache
To be done on the day: ORIADO 60% and crunchy coating
Required utensils: 3 × 8 × 2 in. cake pan and Immersion blender
Recipe Step by Step
60g Rye flour
70g Whole wheat flour
7g Baking powder
2g Gingerbread spice mix
2g Fine salt
20g Whole milk
25g Whipping cream
135g Chestnut honey
65g Chopped candied oranges
Sift together rye flour, wheat flour, spice mix and yeast.
Mix the eggs with the chestnut honey.
Add the milk, cream, melted butter and chopped candied oranges.
Gradually add in the sifted dry ingredients, mixing all the while.
Line the cake pan with parchment paper. Pour the cake batter into the pan.
Cover it with plastic wrap and refrigerate for 12 hours.
Bake at 320°F (160°C) for 40 minutes.
Turn out the cake and place it on its side on a rack so that it retains its shape and leave it to cool.
Place it in the freezer for approx. 1 hour to make it easier to coat with glaze.
ORIADO 60% CRUNCHY COATING
200g ORIADO 60% chocolate
20g Grape seed oil
45g Chopped roasted hazelnuts
Melt the ORIADO 60% chocolate at 115°F (45°C) and add the grape seed oil and chopped roasted hazelnuts. Mix together.
Use this glaze at 95°F (35°C).
ORIADO 60% GANACHE
150g Whipping cream
140g ORIADO 60% chocolate
Melt the ORIADO 60% chocolate.
Reheat the cream. Pour a third over the melted chocolate.
Mix vigorously with a spatula so its center looks elastic.
Add another third the same way. Then incorporate the final third using the same method.
Blend with an immersion blender until the emulsion is perfect. Leave to stiffen in the refrigerator, preferably for 12 hours.
Fill two piping bags, one with a plain round 12mm nozzle and the other with a fluted 10mm nozzle.
Assembly and finishing
Dip the frozen cake in the oil-based glaze. Pipe the ganache onto the cake. Decorate with chocolate pieces, orange zest, star anise and so on.
This gingerbread cake should be eaten at room temperature at least 3 hours after it has been made.