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Cakes Chocolate

Branchli Cake | Swiss Chocolate Bar Cake

In Switzerland there’s a milk chocolate bar called Branchli. In the center there is a soft filling with gianduja. It’s covered with a chocolate hazelnut glaze. If you have some time, I would definitely recommend making those delicious chocolate bars!


Branchli Cake Piece Cut

Ingredients

  • Praline Paste
  • 230 g sugar

  • 230 g hazelnuts

Directions

  • Toast hazelnuts in the oven on 190 degrees for about 7 minutes. Let them cool and peel them in a kitchen towel.
  • Cook half of the sugar until it turns brown.
  • Add rest of the sugar and cook until it’s melted and brown. Turn of the heat and fold in your toasted hazelnuts.
  • Pour the caramelized hazelnuts onto a silicone mat and let them cool completely. Blend the praline in a food processor until it turns into a paste.

Ingredients

  • Branchli (Swiss chocolate bar) x24
  • 150 g powdered sugar

  • 200 g dark couverture

  • 50 g cocoa butter

  • 50 g butter

Directions

  • Melt both couvertures and mix them with the praline paste.
  • Melt dark couverture, cocoa butter and butter separately.
  • Mix all ingredients together.
  • Let the mixture set in the fridge. Mix every 3 minutes.
  • Pour it in a piping bag with a round tip (17 mm)
  • Pipe long stripes and let them set.
  • Cut them all in half, except one. The long one is for the cake.
  • Place them in the freezer. (The glaze will set faster.)
  • By the way. I melted the remaining excess and poured it into chocolate pyramid molds.

Ingredients

  • Chocolate Hazelnut Glaze
  • 700 g dark chocolate

  • 200 g grape seed oil

  • 210 g hazelnuts, toasted, peeled

Directions

  • Chop hazelnuts finely.
  • Melt chocolate over a water bath until half of it is melted.
  • Mix well until all chocolate is melted. The temperature should be 34 degrees.
  • Add oil and mix well.
  • Add hazelnuts.
  • Use at 31 degrees.
  • Pour glaze over the chocolate bars.
  • Place them on a tray with parchment paper and let them cool in the fridge.
  • Store them in the fridge. Because of the butter, they get a little soft at room temperature. The chocolate bars last for about 1 month.

Ingredients

  • Dark Ganache Montée (Mousse)
  • 68 g  heavy cream (1)

  • 15 g  corn syrup, hot

  • 10 g  sugar

  • 90 g  dark couverture

  • 68 g  heavy cream, cold (2)

Directions

  • Bring heavy cream (1), corn syrup and sugar to a boil, add melted couverture and mix it with a whisk or an immersion blender.
  • Add remaining heavy cream, mix well and refrigerate overnight.
  • Whip it to soft peaks. Be careful not to overmix it.
  • Fill it into a piping bag.

Ingredients

  • Diplomate cream
  • 224 g  milk

  • 34 g  egg yolk

  • 45 g  sugar

  • 15  corn starch

  • x  vanilla

  • 178 g heavy cream

Directions

  • Bring milk and vanilla to the boil.
  • Mix egg yolk, sugar and corn starch together.
  • Slowly add milk to the egg yolk and sugar mixture.
  • Bring to a boil while stirring constantly until the cream thickens.
  • Cool the cream for about 4 hours or overnight.
  • Whip up heavy cream to soft peaks. (90%)
  • Whisk vanilla cream well and fold in whipped cream.
  • Fill it into a piping bag.

Ingredients

  • Chocolate Sponge Cake
  • 106 g  whole egg, room temperature

  • 80 g  sugar

  • 74 g  white flour, sifted

  • 6 g  cocoa powder

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.)

Ingredients

  • Vanilla Simple syrup
  • 112 water

  • 95 g sugar

  • x vanilla

Directions

  • Bring everything to a boil.
  • Let it simmer for about 2 minutes.
  • Let it cool.
  • Soak the sponge cake with vanilla simple syrup.

LayerING:

  • Place a clear document folder into your mold.
  • Fill up 1/3 of your mold with diplomate cream and freeze for 2 hours.
  • Fill in dark ganache Montée.
  • Press the Branchli chocolate bar inside the mold.
  • Fill in the rest of the diplomate cream.
  • Place the chocolate sponge cake on top and freeze for at least 4 hours.

Coating:

  • Reheat chocolate glaze to 34 degrees.
  • Pour glaze over the cake.
  • Put the cake on a plate.
  • Let the cake thaw in the fridge for about 4 hours.
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