Choco-Tonka Cake

Creamy chocolate topping

Start by chopping up the chocolate then set it aside.

Blend the egg yolks and sugar together in a round-bottomed mixing bowl. Put the milk and cream in pan and bring to the boil.

When the milk and cream begin to boil, pour it over the egg yolk and sugar mixture while stirring.

Pour the mixture into a pan and put it on a low heat (as if it were custard), continuing to stir until it thickens.

Pour it onto the chocolate and mix together until smooth.

Cover the mixture with cling film and leave in the fridge for at least 3 hours. 

Cake filling

Start by warming the cream and grated tonka bean.

Pour the warm cream into a round-bottomed bowl containing the chopped chocolate and mix together. Next, mix in the cocoa powder. 

Melt the butter and add it to the mixture while stirring until you obtain an even texture.

Set aside.

Whisk the eggs and sugar using a mixer or electronic whisk until the mixture has tripled in size and is white in color.

Pour the first mixture into the egg and sugar mixture, then combine together gently.

Sift the flour and baking powder into the mixture and combine together gently.

Pour the mixture into a greased mould and cook for 45 minutes at 150°.

White chocolate glaze

Mix all the ingredients together and melt the mixture over a water bath or in the microwave (only apply to the cake once cooled)

Assembly

Glaze the lower part of the cooled cake using a spatula, then place in the fridge for 15 minutes. 

Pipe the chocolate cream onto the top of the cake and sprinkle with praline (twin nozzle: Rectangle GEO Nozzle 12mm x 6mm)