Wait, before you automatically click “Essential Cookies” please read...
.svg "Keylink Limited"){kind=logo}
Chocolate & Hazelnut Babka Cake
.jpg)
Ingredients
- 12g Callebaut Botanical Extra Brute
- 68g Butter
- 1.5g Salt
- 128g Sugar
- 94g Flour
- 2g Baking Powder
- 40g Eggs
- 94g Cream
- 100g Water
- 30g Caster Sugar
- 20g Lemon Juice
- 350g Callebaut 811 Dark Chocolate
- 25g Oil
- 50g Callebaut Pure Semi-Liquid Hazelnut Paste
Method
Embrace the global flavours trend with this marbled chocolate babka cake by Callebaut! Blending their bestselling Extra Brute cocoa powder and 811 dark chocolate with the creamy, nuttiness of 100% hazelnut paste, this is a chocolate lover's dream.
Serves 8, or you can keep it all to yourself!
How to Make Chocolate & Hazelnut Babka Cake:
For the Cake
Ingredients:
- 12g Callebaut Botanical Extra Brute Cocoa Powder
- 68g Butter
- 1.5g Salt
- 128g Sugar
- 94g Flour
- 2g Baking Powder
- 40g Eggs
- 94g Cream
Method:
- Melt the butter to 50°C
- Sift flour and baking powder
- Mix eggs with sugar and salt
- Add cream and mix, then add sifted flour and mix
- Add butter and comine until smooth
- Divide the mixture into two parts, add the Extra Brute cocoa powder to one part
- Pipe into cake tin and bake at 160°C for 40 minutes
For the Syrup
Ingredients:
- 100g Water
- 30g Caster Sugar
- 20g Lemon Juice
Method:
- Boil water with sugar
- Remove from heat an add lemon juice
- Allow to cool, and once the cake is baked soak it with the syrup
For the Chocolate Glaze
Ingredients:
Method:
- Put all of the ingredients into a pot and heat to 45°C
- Blend and use at 35°C
Finish
- Decorate with Callebaut Caramelised Nibbed Hazelnuts and Callebaut Milk Chocolate Crispearls
Approximate costs
Add ingredients to your order
Callebaut
Callebaut Cocoa Powder; Botanical Extra Brute
Reddish Brown; Fat 22-24%
SCC1460
Callebaut’s Botanical Extra Brute cocoa powder (previously Cacao Barry Extra Brute) is a woody, floral cocoa powder wi...
In-stock: 83
Callebaut Best Selling Core Grades
Callebaut Dark Chocolate; 811
Easymelt Chips; Minimum Cocoa Solids 54.5%
SCC1501
This is a chocolate designed to keep up with you and your business. Callebaut has put a lot of time and effort into the...
In-stock: 468
Callebaut
Pure Semi-Liquid Hazelnut Paste
100% Hazelnuts
SCM155A
Callebaut's Pure Semi-Liquid Hazelnut Paste is 100% hazelnuts in a smooth, delicious preparation, perfect for makin...
In-stock: 3
Callebaut
Caramelised Nibbed Hazelnuts
Tub; Hazels 37% Sugar 63% Fat 22.3%
SCN235B
(Callebaut Code: NAN-CR-H3714E0-T64) Caramelised and medium roasted hazelnut pieces. Use to roll truffles in or...
In-stock: 20
Callebaut
Crispearls in Milk Chocolate
Approx 4mm dia
SDS886
Delight your desserts with the crisp contrast and refined indulgence of Callebaut Crispearls, tiny pearls with a toasted...
In-stock: 39
Kerry Foods
KerryMaid Whipping Cream Alternative
Minimum fat content 30.5%
SCM280P
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache with a longer shelf l...
In-stock: 17
