Chocolate Almond Loaf Cake
Chocolate and Almonds are a perfect combination and this delicious loaf cake using our Macaroona certainly proves that.
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Uploaded by Renshaw Baking
- 2 kg Chocolate Créme Cake
- 400 g Renshaw Macaroona
- 300 g Dark Chocolate (Ganache Topping)
- 150 g Double Cream (Ganache Topping)
- 250 g Dark Chocolate (Chocolate Sauce)
- 150 g Water (Chocolate Sauce)
- 125 g Sugar (Chocolate Sauce)
- 12.5 g Corn Flour (Chocolate Sauce)
Renshaw products used
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Making the Loaf:
Place a piece of silicone paper in the base of each loaf tin and lightly grease the sides.
Pre-heat the oven to 180ºC.
Make up the chocolate crème cake as per manufacturer’s instructions, adding 400g of Renshaw Macaroona to the first stage of the method.
Deposit 600g of batter in each tin. (Makes 4 x 2lb loaf cakes).
Bake at 180ºC and allow to cool.
Making the Ganache Topping:
Place the chocolate into a large mixing bowl.
Heat the cream until hot but do not allow to boil, then pour it over the chocolate.
Leave it for 1 minute then gentle stir the mixture until all the chocolate has melted and a glossy shine is achieved.
Making the Chocolate Sauce:
Place the sugar & 125g of the water in a saucepan and bring to a gentle simmer.
Mix the corn flour and remaining water together to form a solution.
Pour the corn flour solution into the simmering water & sugar and stir until the mixture clears and thickens.
Remove from the heat and stir in the chocolate.
Pour the sauce into a bowl, cover with clingfilm & allow to cool.
Assemble the Loaf's (Makes 4 x 2lb loaf cakes):
Inject 125g of the chocolate sauce into each loaf.
Gently warm the ganache and spread 100g onto each loaf cake.
Allow to set and serve as required.