Guanaja 70% Chocolate Cake

Guanaja 70% Chocolate Cake

Made with Cooking Range Guanaja 70% dark chocolate

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona

1 step

Makes eight 75g cakes

Required utensils:

  • Eight 6.5cm rings
  • Greaseproof paper


Recipe Step by Step



Preparation time: 15 minutes

  • 450g GUANAJA 70% chocolate
  • 450g Butter 
  • 600g Whole eggs
  • 250g Potato starch 
  • 250g 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