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QimiQ
Benefits
Baked goods remain moist for longer
Longer presentation times possible under proper refrigeration
Icing does not break on cutting
25
easy
Ingredients for 12 Springform cake tin 11 inch Ø
For the cake
100
g
QimiQ Classic,
room temperature
100
g
Butter
0.5
Vanilla pod(s),
scraped
60
g
Powdered sugar
6
Egg yolk(s)
200
g
Dark chocolate (40-60 % cocoa),
melted
6
Egg white(s)
250
g
Sugar
Salt
170
g
AP Flour
30
g
Cocoa powder
For the filling
250
g
Apricot jam
20
ml
Rum
For the chocolate glaze
200
g
QimiQ Classic
300
g
Dark chocolate (40-60 % cocoa),
melted
Method
1.
Preheat the Convotherm to 320° F with convection.
2.
For the cake, whisk QimiQ smooth. Add the butter, vanilla and powdered sugar and whisk until fluffy. Carefully add the egg yolks.
3.
Add the luke warm chocolate.
4.
Whisk the egg whites with salt until stiff. Sieve the flour and cocoa powder together and fold into the chocolate mixture. Fold in the stiff egg whites.
5.
Pour the mixture into a greased cake tin and bake in the preheated Convotherm for 40 minutes. Allow to cool.
6.
Add the rum to the jam and use to sandwich the two cake halves together, and to coat the surface and sides of the cake.
7.
For the chocolate glaze, add the QimiQ to the melted chocolate and heat to 93° F. Use to evenly coat the whole cake and allow to set.
