Buttery, moist and full of caramelized Valrhona Dulcey Blond 32% cacao, this is not your average loaf cake. We finished this rich, yet delicate cake with a luscious dark chocolate ganache and crunchy Valrhona CARAMÉLIA Milk Chocolate Pearls.
For the Cake:
- 8 ounces Valrhona DULCEY Chocolate Bar, chopped
- 1 1/ 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick butter, at room temperature
- 3/ 4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup milk
For the Dark Chocolate Ganache:
- 8 (ounces) Valrhona ALPACO 66% Dark Chocolate , chopped
- 1/ 2 cup heavy cream
Preheat oven to 350˚F. Grease a 8x8 inch square pan with butter and then dust with flour.
Set up a double boiler by placing a heat safe bowl over a small pan of simmering water, taking care that the bowl does not touch the water. Add the chopped Dulcey to the heat safe bowl and melt, stirring often, until smooth. Let cool slightly.
Meanwhile, sift flour, baking powder and salt into a bowl and set aside.
Place butter and sugar in the bowl of a stand mixer fit with a paddle attachment and cream at medium speed until light and fluffy.
Add vanilla and eggs (one at a time) to the butter and sugar mixture and mix on medium speed for about 3 minutes.
Add the melted Dulcey chocolate and mix over low speed until combined. Scraping down the sides of the bowl as needed.
Add half of the dry ingredients and mix over low speed for 30 seconds. Add milk and mix until incorporated. Add remaining flour and mix for 1-2 minutes. Remove bowl from stand mixer and fold the batter by hand until no streaks of flour remain.
Place cake batter in prepared pan and bake for 60 minutes. Test with a skewer, if it comes out clean then the cake is done. When the cake is baked, let cool completely on a wire rack.
Meanwhile, make the ganache. Place the chopped dark chocolate in a heat safe bowl. Add cream to a small sauce pan and heat to a simmer. Pour the warm cream over the chocolate and let sit for about 5 minutes. Whisk the chocolate and cream mixture together until smooth.
Turn the cooled cake out of the pan and transfer to a serving platter or plate. Pour the ganache over the cooled cake and top with Caramelia Milk Chocolate Crunchy Pearls.
Store cake in an airtight container in the refrigerator. Bring to room temperature before serving.