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Gourmet
Guanaja 70% Chocolate Cake
Made with Cooking Range Guanaja 70% dark chocolate
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
1 stepMakes eight 75g cakes
Required utensils:
- Eight 6.5cm rings
- Greaseproof paper
Recipe Step by Step
Step01
GUANAJA 70% CHOCOLATE CAKE
Preparation time: 15 minutes
- 135 g GUANAJA 70% chocolate
- 135 g butter
- 180 g whole eggs
- 75 g potato starch
- 75 g caster sugar
Beat the eggs and sugar until they have a foamy, light texture.
Melt the GUANAJA 70% chocolate and the butter at 45°C.
Whisk the chocolate and butter mixture into the egg and sugar mixture.
Add the sifted potato starch and mix it in using a spatula.
Grease the stainless steel rings and line them with greaseproof paper, before placing them on a baking tray lined with greaseproof paper.
Place 75g of batter in each ring.
Store in the refrigerator for 1 hour before baking.
Bake at 180°C) in a fan-assisted oven for 10 minutes
Melt the GUANAJA 70% chocolate and the butter at 45°C.
Whisk the chocolate and butter mixture into the egg and sugar mixture.
Add the sifted potato starch and mix it in using a spatula.
Grease the stainless steel rings and line them with greaseproof paper, before placing them on a baking tray lined with greaseproof paper.
Place 75g of batter in each ring.
Store in the refrigerator for 1 hour before baking.
Bake at 180°C) in a fan-assisted oven for 10 minutes