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## Journey into the Heart of Chocolate

Ever wondered how a simple cocoa bean transforms into the irresistible Savoy Style Chocolate Cake? As every baker knows, the journey from the humble cocoa bean to the velvety smooth chocolate cake is nothing short of magic. Today, we are sharing a simple, yet indulgent recipe for a Savoy Style Chocolate Cake that you can easily prepare at home.

## Your Culinary Companion: The Ingredient List

Before we embark on this delicious journey, let’s gather our companions, the ingredients. Please remember to measure everything in grams (unless mentioned otherwise) for precision.

## Praliné Heart of the Cake (prepare the night before, if possible):

### Chocolate Praline Insert:

- 130g milk chocolate, chopped
- 30g praliné cream

### Pan Preparation:

- very soft butter
- 50g Muscovado sugar mixed with 50g cocoa nibs

### The Chocolate Cake:

- 50g Canola oil
- 10g honey
- 50g dark chocolate, chopped
- 100g Muscovado sugar or brown sugar
- 85g all-purpose flour, sifted
- 15g cocoa powder, sifted
- 200g egg whites
- 90g white sugar
- Pinch of salt

### Chocolate Ganache (optional, but highly recommended):

- 120g heavy whipping cream
- 100g dark chocolate (at least 70% cocoa), chopped

## Unveiling the Magic: The Preparation Method

1. Start with the Praliné Heart of the Cake. Melt the milk chocolate in a double boiler or microwave. Stir in praliné cream and pour the mixture onto a piece of baking paper to flatten. Once cooled, cut a ring with a narrower diameter and keep it refrigerated.
2. For the Cake, preheat the oven to 160C degrees. Grease the pan thoroughly with soft butter and sprinkle the sugar-cocoa nibs mixture around the sides.
3. In a small saucepan, heat oil and honey. While still hot, pour over the chopped dark chocolate, stirring until melted. Set this aside to cool.
4. In a separate bowl, combine Muscovado sugar, flour, and cocoa.
5. Using a mixer, beat egg whites, white sugar, and a pinch of salt until a firm foam forms.
6. Gradually fold the dry mixture into the whipped egg whites until evenly mixed.
7. Fold in the cooled chocolate-oil mixture. Pour half the batter into the pan, place the chilled praliné ring on top, then pour over the remaining batter.
8. Bake for about 30 minutes. Once the cake feels firm to the touch, remove it from the oven and let it cool.
9. For the Ganache, heat the cream until it's about to boil. Pour it over the chopped dark chocolate and let it sit for a couple of minutes before stirring. Pour the glossy ganache over the cooled cake.

## Pairing and Serving Suggestions

Imagine taking a bite of your homemade Savoy Style Chocolate Cake and following it up with a sip of red wine, the complexities of the wine unraveling the deep flavors of the chocolate. Or perhaps, you'd prefer a cup of robust coffee to counter the sweet indulgence. Either way, this cake pairs beautifully with both and elevates your dessert experience.

## Navigating Ingredient Substitutes

In case you're having a hard time sourcing some ingredients, don't worry, we have you covered:

- Can't find Muscovado sugar? Substitute it with an equal amount of brown sugar.
- Don't have cocoa nibs? Use finely chopped dark chocolate instead.
- Praliné cream can be replaced with any nut butter of your choice, though the flavor might slightly vary.

## Key to Delicious Success: Useful Tips

- Use the best quality dark chocolate you can find, it makes all the difference.
- Be sure to beat the egg whites until firm. This step adds lightness to your cake.
- When pouring ganache, ensure the cake is completely cooled to avoid melting the ganache.

## Nutritional Breakdown

Each serving (approximately 100g) of this Savoy Style Chocolate Cake provides:

- Calories: 430
- Carbohydrate: 45g
- Cholesterol: 20mg
- Fat: 25g
- Protein: 5g
- Saturated Fat: 12g
- Serving Size: 100g
- Sodium: 120mg
- Sugar: 30g
- Trans Fat: 0g
- Unsaturated Fat: 10g

## Your Savoy Style Chocolate Cake Queries Answered

### Is the praliné insert mandatory?

No, it's optional. However, it adds an extra layer of taste and texture that truly enhances the cake.

### Can I use a different kind of pan?

Yes, any similar-sized pan will do. But remember, the unique Savoy Nordic Ware Pan gives the cake its characteristic look.

### Why do we need to sift the flour and cocoa powder?

Sifting removes any lumps and incorporates air, resulting in a lighter, fluffier cake.

### Can I use different types of sugar?

Absolutely. The Muscovado sugar can be replaced with an equal amount of brown sugar. The taste will be slightly different but still delicious.

### Can I use white chocolate for the ganache?

While you can, dark chocolate is recommended for its depth of flavor and contrast with the sweet cake.

## The Final Slice: Signing Off

And there you have it, a detailed guide to making a luxurious Savoy Style Chocolate Cake. We hope this recipe fills your kitchen with the divine scent of chocolate and your heart with joy. Happy baking!


Let's learn how to make these sinfully rich and decadent Savoy Style Chocolate Cake with the help of Sharon Heinrich's recipe.

Savoy Style Chocolate Cake


## What is Brioche au Chocolat

Brioche au Chocolat is a delightful fusion of super soft brioche dough and luscious chocolate, resulting in a heavenly treat that's perfect for breakfast or dessert.

In this comprehensive guide, we'll take you through the process of making your very own Brioche au Chocolat, complete with ingredient substitutes and nutritional information.

## Ingredients

- 500g strong white bread flour
- 1 tsp instant yeast
- 80g caster sugar
- 10g fine sea salt
- 250g full-fat milk
- 140g unsalted butter, softened
- 2 large eggs
- 200g dark chocolate, chopped or in chip form
- 1 egg, beaten, for egg wash

## Step-by-Step Instructions

1. Prepare the Brioche Dough
   In a large mixing bowl, combine the strong white bread flour, instant yeast, caster sugar, and fine sea salt.
   Add the full-fat milk and eggs to the dry ingredients, mixing until a shaggy dough forms.
   Gradually add the softened unsalted butter, incorporating it into the dough by using the slap and fold method, as taught by Richard Bertinet. This will help create a silky, elastic dough without adding too much flour.
   Continue to slap and fold the dough for 8-10 minutes, until it becomes smooth and elastic.
   Cover the dough with plastic wrap and let it rest in a warm place for 1-2 hours, or until doubled in size.

2. Shape the Brioche
   Gently deflate the risen dough and fold in the chopped chocolate or chocolate chips.
   Divide the dough into 12 equal portions.
   Roll each portion into a smooth ball and arrange them in a greased loaf pan or on a lined baking sheet.
   Cover the dough with a clean kitchen towel and let it rise for another 45-60 minutes, until puffy.

3. Bake the Brioche au Chocolat
   Preheat your oven to 350°F (180°C).
   Brush the top of the risen brioche with the beaten egg for a glossy finish.
   Bake the brioche for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
   Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
   Using Richard Bertinet's version of the dough, the Brioche au Chocolat will still have a rich and fluffy texture but will be slightly less oily, creating a more balanced treat.

## Nutrition Information

Based on the ingredients used in this recipe, each serving of Brioche au Chocolat (1/12 of the loaf) contains approximately:

- Calories: 385
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 3g
- Sugars: 20g
- Protein: 8g
- Sodium: 300mg
- Cholesterol: 85mg
  Keep in mind that the nutrition information can vary based on the specific ingredients and brands you use.

## Serving Suggestions

Brioche au Chocolat is a versatile treat that can be enjoyed in various ways. Here are a few serving suggestions to enhance your brioche experience:

- Breakfast: Serve Brioche au Chocolat with a dollop of Greek yogurt and fresh berries for a delightful morning treat.
- Brunch: Pair it with a creamy cheese, such as Brie or Camembert, for a delicious and indulgent brunch option.
- Dessert: Warm up a slice and serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an irresistible dessert.
- Snack: Enjoy it with a steaming cup of coffee or tea for a cozy afternoon pick-me-up.

## Storage and Reheating Tips

To maintain the freshness and texture of your Brioche au Chocolat, follow these storage and reheating tips:

- Room temperature: Store any leftover brioche at room temperature in an airtight container or wrapped in plastic wrap for up to 2 days.
- Freezer: For longer storage, wrap the brioche tightly in plastic wrap and freeze for up to 2 months. Thaw it at room temperature before serving.
- Reheating: To reheat your Brioche au Chocolat, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.

## Final Thoughts

Brioche au Chocolat is a sumptuous treat that's perfect for any occasion. Richard Bertinet's version of the dough yields a fluffy and slightly less oily brioche, making it even more enjoyable. With this detailed guide, you'll be able to create a bakery-quality brioche in your own kitchen. Serve it with a cup of coffee or tea, or get creative with your favorite toppings and accompaniments. Bon appétit!

## FAQs

### Can I use a different type of flour for this recipe?

While strong white bread flour is recommended for its high protein content and ability to create a fluffy texture, you can substitute all-purpose flour if necessary. The final result may be slightly less fluffy but will still be delicious.

### Can I use a bread machine to make the brioche dough?

Yes, you can use a bread machine to make the dough. Follow your machine's instructions for adding ingredients and select the dough cycle. Once the cycle is complete, proceed with shaping and baking the brioche as described in the recipe.

### Can I make this recipe gluten-free?

To make a gluten-free Brioche au Chocolat, replace the strong white bread flour with a gluten-free flour blend designed for bread baking. You may also need to add xanthan gum if it's not included in the flour blend. Keep in mind that the texture may be slightly different than the original recipe.

### How can I tell if my brioche is fully baked?

A properly baked Brioche au Chocolat will be golden brown on the outside and have an internal temperature of around 190°F (88°C). You can use a digital thermometer to check the internal temperature, or insert a toothpick into the center of the brioche; if it comes out clean or with a few crumbs attached, the brioche is fully baked.

### Can I make this recipe vegan?

To make a vegan Brioche au Chocolat, you'll need to replace the eggs, milk, and butter with vegan alternatives. Use a plant-based milk, such as almond or soy milk, in place of the full-fat milk. Replace the eggs with a commercial egg replacer, flaxseed meal, or chia seed gel. Use a vegan butter substitute or coconut oil in place of the unsalted butter. Note that the texture and flavor may be slightly different from the original recipe.


Discover the secrets to making a Brioche au Chocolat at home, with step-by-step instructions, ingredient substitutes, and nutritional information.

Brioche au Chocolat


## About Richard Bertinet

### His Background

Richard Bertinet is a French chef, baker, and author renowned for his incredible baking skills and innovative recipes. He has been in the baking industry for more than 30 years and has trained at the prestigious Ecole Lenotre in France. Richard has authored several best-selling baking books and currently runs a successful baking school in Bath, England.

### His Influence on Baking

Richard Bertinet has been a game-changer in the world of baking. He has introduced new techniques and approaches to traditional recipes, making them more accessible to home bakers. His expertise in combining flavors and textures has resulted in some truly mouthwatering creations, such as the apple and caramel brioche we will be discussing today.

## The Magic of Brioche

### What Makes Brioche Special

Brioche is a French pastry that stands out because of its rich and tender texture. It is made with high amounts of eggs and butter, which give it a unique flakiness and luxurious mouthfeel. Brioche dough is versatile and can be used in various recipes, including sweet and savory dishes.

### The Different Varieties of Brioche

There are several varieties of brioche, ranging from the classic plain brioche to those filled with fruit, chocolate, or cheese. The apple and caramel brioche we will be preparing today is a delightful combination of sweet, tangy apples and luscious caramel sauce, all wrapped in a buttery, soft brioche dough.

## Ingredients

### For the Brioche Dough

- 500g strong white bread flour
- 1 tsp instant yeast
- 80g caster sugar
- 10g fine sea salt
- 250g full fat milk
- 140g unsalted butter, softened
- 2 eggs

### For the Caramel Apple Filling

- 4 apples, peeled, cored, and diced
- 100g caster sugar
- 50g unsalted butter
- 3 tablespoons water
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice

## Step-by-step Recipe

### Preparing the Brioche Dough

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the softened butter, milk and eggs, ensuring they are all at room temperature. Mix until a soft dough forms. If using a stand mixer, mix on slow for around 4 minutes or until the dough comes together.
3. Knead the dough on a un-floured surface using the slap and fold method for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, mix on high for around 15-20 minutes or until you reach window pane consistency.
4. Lightly flour the top of the dough and a large bowl for proofing. Cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.

### Preparing the Caramel Apple Filling

1. In a heavy bottomed saucepan, melt the butter then add the apples and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns into a golden caramel color.
2. Add the cinnamon and lemon juice to the caramel mixture, and mix until combined. Set aside to cool.

### Assembling the Brioche

1. Once the dough has risen, transfer to a flat and lightly floured surface, then flatten it out using your hands until you have a rectangular shape.
2. Spread the cooled caramel apple filling evenly over the dough, leaving a small border around the edges.
3. Roll up the dough tightly into a log, starting from the long edge closest to you, and pinch the seam to seal it.
4. Roll the log into itself to form a circular wheel and place on a baking sheet-lined 9-inch tin.
5. Let rise or an additional hour or until the dough has doubled in size.

### Baking the Brioche

1. Preheat your oven to 180°C (350°F).
2. Whisk together an egg with a pinch of salt and brush onto the proofed brioche.
3. Using a mandolin, thinly slice an apple and use as topping and decoration on the brioche.
4. Bake the brioche for 25-30 minutes, or until golden brown and cooked through. Allow it to cool slightly before serving.

## The Nutritional Breakdown

Before we dive into the delicious details of this recipe, it's crucial to comprehend the nutritional value that each bite of this Apple Caramel Brioche brings to the table. With the given ingredients, this recipe can serve up to 12 portions, each weighing approximately 166 grams.

Here's the nutritional information per serving:

- Calories: 365
- Carbohydrates: 50g
- Protein: 8g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 450mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 20g
- Vitamin A: 600IU
- Vitamin C: 3.5mg
- Calcium: 50mg
- Iron: 2.5mg

## Tips and Tricks

- To ensure your brioche dough rises properly, make sure your yeast is fresh and active.
- When making the caramel for the apple filling, be patient and watch it closely to prevent burning.
- Feel free to adjust the amount of cinnamon or add other spices, such as nutmeg or allspice, to suit your taste preferences.

## Serving Suggestions

Serve your apple and caramel brioche warm, with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream. It also pairs well with a hot cup of coffee or tea.

## Storing and Reheating

Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, place the brioche in a preheated 180°C (350°F) oven for 5-10 minutes, or until warmed through.

## Conclusion

Richard Bertinet's apple and caramel brioche is a delightful treat that combines the rich, buttery texture of brioche with the irresistible flavors of caramelized apples. By following this step-by-step recipe, you can bring this delicious creation to life in your own kitchen.

## FAQs

### Can I use store-bought brioche dough for this recipe?

Yes, you can use store-bought brioche dough as a convenient alternative to making your own. Just follow the steps for preparing the caramel apple filling and assembling the brioche.

### What other fruit can I use in this recipe?

Pears, peaches, or plums would also work well in place of apples, or you can try a combination of your favorite fruits.

### Can I freeze the unbaked brioche?

Yes, you can freeze the unbaked brioche. Arrange the unbaked slices on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag and store for up to 1 month. When you're ready to bake, place the frozen slices on a prepared baking sheet and let them thaw at room temperature for about 1 hour before baking as directed.

### How can I make this recipe vegan?

To make this recipe vegan, you can replace the butter with a vegan butter substitute, use a flax egg or commercial egg replacer instead of eggs, and use a plant-based milk in place of any dairy ingredients.

### Can I make this brioche ahead of time?

Yes, you can prepare the brioche dough a day ahead and let it rise in the refrigerator overnight. When you're ready to assemble and bake the brioche, remove the dough from the refrigerator and allow it to come to room temperature before proceeding with the recipe.


Incredibly light and fluffy brioche filled with caramelised apple and cinnamon. Follow Richard's process in his YouTube video to get the best results.

Richard Bertinet Apple Caramel Brioche


## History of Vietnamese Baguette

### The French Influence

The Vietnamese baguette, or Bánh Mì, has a fascinating history that dates back to the French colonization of Vietnam in the late 19th century. The French introduced the concept of the baguette to Vietnam, and with it, the idea of using bread as a staple in their cuisine.

### The Vietnamese Touch

Over time, the Vietnamese people adapted the French baguette to suit their tastes and ingredients, creating the Bánh Mì we know today. The Vietnamese version of the baguette is lighter and crispier than its French counterpart, making it perfect for sandwiches filled with delicious and savory ingredients.

## Ingredients

### Bread Flour

1 kg bread flour

### Instant Yeast

2 tsp instant yeast

### Salt

10 g salt

### Water

720 g water

## Instructions

### Preparing the Dough

1. In a large mixing bowl, combine the bread flour, instant yeast, and salt.
2. Gradually add the water, mixing until a smooth and slightly sticky dough forms.
3. Knead the dough using the slap and fold method for about 10 minutes, or until it becomes elastic and smooth. Do not add any additional flour.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 to 1.5 hours, or until doubled in size.

### Shaping the Baguettes

5. After the dough has risen, divide it into 4 equal portions.
6. Shape each portion into a rough rectangle, then roll it into a tight log, pinching the seam to seal.
7. Place the shaped baguettes on a baking sheet lined with parchment paper, seam-side down.
8. Cover the baguettes with a damp cloth and let them rise for 30 to 45 minutes, or until they have slightly puffed up.

### Baking the Baguettes

9. Preheat your oven to 450°F (230°C) and place a baking tray filled with water on the bottom rack to create steam.
10. Once the oven is heated, use a sharp knife or razor blade to make diagonal slashes on the top of each baguette.
11. Bake the baguettes for 20 to 25 minutes, or until they have a deep golden-brown crust and sound hollow when tapped on the bottom.
12. Remove the baguettes from the oven and let them cool on a wire rack.

### Nutrition Information

Based on the ingredients used, here's a rough estimate of the nutrition information for one Vietnamese baguette:

- Calories: 560 kcal
- Carbohydrates: 116 g
- Protein: 19 g
- Fat: 1.5 g
- Sodium: 980 mg

Please note that this nutrition information may vary depending on the specific brand of ingredients used and serving size.

## Serving Suggestions

Vietnamese baguettes are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days. They are perfect for making Bánh Mì sandwiches, which can be filled with an array of ingredients such as grilled meats, pickled vegetables, fresh herbs, and spicy sauces.

## FAQs

### Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture of the baguette may be slightly different. Bread flour has a higher protein content, which helps create the chewy texture that is characteristic of baguettes.

### Can I make this recipe without a stand mixer?

Absolutely! You can mix the ingredients in a large bowl and then knead the dough using the fold and snap method for about 10 minutes until it becomes elastic and smooth. Please refer to the video we have attached below.

### How do I store leftover Vietnamese baguettes?

Store leftover baguettes in an airtight container or plastic bag at room temperature for up to 2 days. To refresh the crust, you can reheat the baguette in a preheated oven for a few minutes before serving.

### Why is my baguette not as crispy as I want it to be?

The crispiness of the baguette's crust is affected by the oven temperature, steam, and baking time. Make sure your oven is preheated properly, and there is enough steam created by the water-filled baking tray. You may also need to increase the baking time slightly to achieve a crispier crust.

### Can I freeze the dough for later use?

Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and store it in a freezer-safe container. To use the frozen dough, thaw it in the refrigerator overnight, then shape, proof, and bake as instructed in the recipe.


Make your own traditional Banh Mi using traditional French baguette ingredients and method. Three 4 simple ingredients, flour, yeast, salt and water.

French Recipes

Savoy Style Chocolate Cake

Brioche au Chocolat

Richard Bertinet Apple Caramel Brioche

Vietnamese French Baguette Bahn Mi