Cake base
Tegral Satin Moist Chocolate* 1000
Oil 250
Water 200
Eggs 400
Chocolanté, GOC Dark 69%* 140
Walnut 140
Ganache filling & Decoration
Whipping Cream 300
Chocolanté, GOC Dark 69%* 250
Unsalted butter 30
Walnut 50

Cake base
  • Mix all ingredients (except walnut and chocolate) for 2 minutes low speed, 2 minutes medium speed
  • Then add walnut (grilled and chopped) and chocolate (melted) in the batter and mix well
  • Pour the batter into baking tray 40 x 60cm
  • Bake at temperature 180°C for about 18 minutes

Ganache filling & Decoration
  • Bring whipping cream to a simmer on the stove top (85°C), then pour into chocolate and stir well
  • Allow to cool slightly to 35°C, add butter and stir gently, avoid air bubbles
  • Decoration: pour ganache over cake, then sprinkle walnut evenly
  • Allow the ganache to cool completely, the mixture will become firm. Cut cake into pieces as needed