P125 Coeur de Guanaja Cake

An original recipe by L'Ecole Valrhona

Calculated for  two 25cm cakes

ALMOND COCOA STREUZEL

100 g dry butter 84% fat
100 g soft brown sugar
100 g ground almonds
0,7 g salt
76 g cake flour
13,3 g VALRHONA COCOA POWDER

Sift together the dry ingredients.
Place in a freestanding mixer with a paddle attachment and add the chilled butter cut into cubes. Process until the mixture is sandy.

COEUR DE GUANAJA BATTER

500 g whole eggs
150 g invert sugar
250 g caster sugar
150 g ground almonds
240 g cake flour
50 g VALRHONA COCOA POWDER
16 g baking powder
240 g whipping cream 35% fat
150 g butter
140 g P125 COEUR DE GUANAJA

Mix the eggs with the sugars.
Sift the flour, baking powder and cocoa powder and add to the eggs with the almonds.
Clarify the butter. Add the cream and clarified liquid butter mixed with the melted chocolate.
Pour into cake tins lined with baking parchment.
Spread the streuzel evenly on the top of the cakes.
Bake in a convection oven at 160°C for 40-45 minutes. Check to see if the cake is done by inserting a knife blade and seeing if it comes out clean. Unmold onto a rack and set aside.

P125_coeur_de_guanaja_cake.jpg

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