P125 Coeur de Guanaja Cake

Snacking cakes

Made with: P125 Coeur de Guanaja

Steps: 2

An original recipe by L'Ecole Valrhona

Calculated for two 25cm cakes

Recipe steps

ALMOND COCOA STREUZEL

  • 100gdry butter 84% fat
  • 100gsoft brown sugar
  • 100gground almonds
  • 0.7gsalt
  • 76gcake flour
  • 13.3gCOCOA POWDER
  1. Sift together the dry ingredients.
  2. 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

  • 500gwhole eggs
  • 150gwhole eggs
  • 250gcaster sugar
  • 150gground almonds
  • 240gcake flour
  • 50gCOCOA POWDER
  • 16gbaking powder
  • 240gwhipping cream 35% fat
  • 150gbutter
  • 140gP125 Coeur de Guanaja
  1. Mix the eggs with the sugars.
  2. Sift the flour, baking powder and cocoa powder and add to the eggs with the almonds.
  3. Clarify the butter. Add the cream and clarified liquid butter mixed with the melted chocolate.
  4. Pour into cake tins lined with baking parchment.
  5. Spread the streuzel evenly on the top of the cakes.
  6. Bake in a convection oven at 160°C for 40-45 minutes.
  7. Check to see if the cake is done by inserting a knife blade and seeing if it comes out clean.
  8. Unmold onto a rack and set aside.
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