Chocolate cakePastry recipe
- Almond powder - 190g
- Coconut sugar - 190g
- Egg yolk - 160g
- Egg white - 320g
- Semi-whole rice flour - 85g
- Chemical yeast - 5g
- Coconut oil - 115g
- Dark chocolate couverture 64% - 230g
Grease (with a cooking spray) and dust with flour the cake tin.
In a stand mixer with a whisk attachment, mix the almond flour and coconut sugar.
Add the egg yolks and whites, whip at medium speed. Sift the flour and baking powder.
Melt the couverture and coconut oil.
Gently add the melted chocolate to the whipped mixture and powders.
Fill with 250 g per mould.
Bake at 150°C for about 30 min.
Remove from the oven, unmould and let it cool on a rack.
- Frozen fruit purée 100% : Raspberry - 400g
- Coconut sugar - 30g
- Pectin NH - 6g
In a saucepan, melt the raspberry purée.
At 40°C, add the sugar mixed with the pectin.
Bring to the boil.
In this step
- Dark chocolate couverture 66% - 625g
- grapeseed oil - 125g
- Cocoa butter - 125g
- Chopped almonds - 125g
Toast chopped almonds for about 15 min at 150°C.
Melt the couverture and cocoa butter together in a bain-marie.
Add the grape seed oil and chopped almonds
Assembly and decorating
Dip the top of the cakes into the warm raspberry confit.
Set in the freezer.
Dip the cakes partially into the gourmet glaze.
Dark chocolate buttons.