Pecan Dulcey Chocolate cake

Blond chocolate (or you may know it by a name: Dulcey from Valrhona) is one of my family's favorites

Because my sister loves white chocolate and caramel, this chocolate is the answer for her. Blond chocolate gives off a delicate aroma of toasted shortbread and caramelized milk. It's more interesting than simple white chocolate.

According to the Valrhona website, this chocolate was born by accident as Frédéric Bau once absent-mindedly left his white chocolate in the bain-marie. The chocolate turned blond with a mellow aroma. 

Thank him for this happy mistake!!!

This time I turned it into a cake. The combination that I used was simple, Dulcey chocolate and pecan nuts, well you can see it everywhere.

The base of the cake is a pound cake that mixes with melted chocolate and pecan nuts.

I wanted the cake to be flat on top, so I covered it with a mesh-hole silicone mat. You can cover it with a baking sheet too but I found that by using the mesh-hole silicone, the top of the cake will be less dense than the baking sheet.

To make the cake more delicious, the outside of the cake is covered with Dulcey chocolate and pecan, you can use only Dulcey chocolate or mix it with cocoa butter to balance the sweetness (and it helps setting the chocolate too).

If you love the mellow caramel taste I think you will love this cake!!!!

Pecan Dulcey Chocolate cake

Makes 18x6.5x6 cm. cake

70 g ..................... Pecan nuts

Cake Batter
48 g ..................... Blond chocolate (Valrhona Dulcey)

90 g ..................... Unsalted butter

1/8 tsp ................. Salt

110 g ................... Icing sugar

80 g ..................... Egg

75 g ..................... Cake flour

1/8 tsp ................. Baking powder

50 g ..................... Roughly chopped pecan nuts

Coating

75 g ..................... Blond chocolate (Valrhona Dulcey)

25 g ..................... Cocoa butter (or Blond chocolate)

20 g ..................... Finely chopped pecan nuts

Preheat the oven to 180℃.
Pound cake pan 18x6.5x6 cm. brushed with unsalted butter.

Bake the pecan nuts in the toaster oven for 7 minutes. 

Roughly chop 50 g of the nut and finely chop the rest. 

50 g of roughly chopped and 20 g of finely chopped pecan nuts.

Melt the 48 g of Blond chocolate (Valrhona Dulcey) in the microwave (600w for 1.30 minutes). Stir until smooth and let it cool before using.

Beat the butter with the salt until smooth.

Add the icing sugar gradually and beat until fluffy and light in color.

Add the melted chocolate.

Beat until combined.

Add the egg gradually and beat until combined.

Sift the cake flour and baking powder into the bowl.

Pour 50 g of roughly chopped pecan nuts into the bowl.

Fold to combine.

Put the cake batter into the prepared pan. Make a slope from both sides of the pan to the center.

Cover with a sheet pan or silicone baking mat.

Bake in the preheated oven at 180℃ for 45-50 minutes.

Let the cake cool in the pan for 10 minutes.

Remove the cake from the pan and let it cool completely.

Warp with plastic and cool in the refrigerator for 30 minutes.

Put the 75g of Blond chocolate (Valrhona Dulcey) into a bowl with cocoa butter (or use 100 g of Blond chocolate if you don't have cocoa butter).

Melt the chocolate in the microwave.

Mix in 20 g of finely chopped pecan nuts. 

Use when the temperature is about 33℃

Pour the chocolate over the cake.

Refrigerate the cake for 20 minutes to set the chocolate before serving.

Pecan Dulcey Chocolate cake