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2 Recipes steps

1 CHOCOLATE CAKE MIXTURE

    300 g Egg
    75 g Acacia honey
    125 g Sugar
    75g Almond flour
    120g Fine pastry flour
    7.5g Baking powder
    25g COCOA POWDER
    120g Heavy cream 36%
    50g EQUATORIALE NOIR 55% chocolate
    90g Butter

    Mix together the eggs, honey and sugar without blanching.
    Sift together the ground almonds, flour, baking powder,and cocoa powder, then add to the mixture.
    Combine with the cream.
    Add the melted EQUATORIALE NOIR 55% chocolate and butter.
    Store in the refrigerator for a few hours before baking.
    Pour the mixture into a 25 × 8 × 8cm frame.
    Dip a knife in melted butter and cut a slash lengthways down the cake’s center.
    Bake at 320°F (160°C) for 45 minutes.
    Allow the cake to cool, remove from the pan and leave in the freezer for a while.

2 DARK CHOCOLATE GLAZE

    Melt the dark chocolate with the grape seed oil and chopped roasted almonds.
    Heat to 115°F (45°C) then temper at 75°F (25°C).
    lmmediately use the mix to glaze the chocolate cake.