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1 Recipes steps


    185g Eggs
    60g Acacia honey
    85g Sugar
    70g Almond flour
    95g Heavy cream 36%
    60g Brown rice flour
    45g Potato starch
    6g Baking powder
    45g MILLOT 74% chocolate

    Mix the eggs, honey and sugar without whisking.
    Sift together the rice flour and starch, then add to the mixture along with the almond flour, COCOA POWDER and baking powder. Mix everything together then pour in the cream.
    Finally add the melted MILLOT 74% chocolate and butter.
    Pipe 30g of cake dough into a 3.5 × 3.5cm cube-shaped silicone tin.
    Cover the molds with baking paper and place a baking sheet over them to prevent the dough from rising too much in the oven.
    Bake in a fan-assisted oven at 355°F (180°C) for about 15 minutes.
    Check it is fully baked by inserting a knife into the center.
    If it comes out clean, the cake is done.


    105g Heavy cream 36%
    10g Acacia honey
    85g MILLOT 74% chocolate
    210g Heavy cream 36%

    Heat 105g cream with the honey and pour in three batches over the melted MILLOT 74% chocolate.
    Stir vigorously using a spatula.
    Pour in the remaining 210g cold cream while mixing with a hand blender.
    Seal the mixture with plastic wrap and leave to set in the refrigerator for at least 3 hours, ideally overnight.


    200g MILLOT 74% chocolate
    20g Grape seed oil
    50g Slivered almonds

    Melt the MILLOT 74% chocolate at 115°F (45°C) and add the grape seed oil.
    Combine with the chopped almonds.
    Use the coating at a temperature of approx. 95°F (35°C).

Chef’s tips

These cakes freeze very well, even with the whipped ganache topping. This allows you to
prepare them in advance and store them in a box in the freezer. To defrost, place the cakes in
the refrigerator for 2 to 3 hours before serving.

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