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Ingredientes
- Clarified butter Cocoa pwdr
- 7 ounce Valrhona extra-bitter chocolate
- 7 Tbsp. Soft butter
- 6 x Large eggs, separated
- 1/2 c. Almond flour
- 1/2 c. Cake flour
- 1/2 c. Confectioners' sugar
- 10 ounce Valrhona semi-sweet chocolate, up to 12 Bay leaf sauce, (recipe follows)
Direcciones
- Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings.
- Coat inside of rings with cocoa pwdr and set aside on a sheet pan.
- Preheat oven to 350 degrees F.
- Heat extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mix from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mix.
- Mount egg whites to soft peaks and add in confectioners' sugar. Whisk 1/3 of egg mix into chocolate mix. Mix in remaining whites in 2 additions.
- Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze till cake batter becomes stiff.
- Approximately 3 to 5 min. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in sufficient cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 min. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce.
- Yield: 10 to 12 cakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 523g | |
| Calories 1617 | |
| Calories from Fat 979 | 61% |
| Total Fat 110.66g | 138% |
| Saturated Fat 60.33g | 241% |
| Trans Fat 0.0g | |
| Cholesterol 1464mg | 488% |
| Sodium 988mg | 41% |
| Potassium 493mg | 14% |
| Total Carbs 115.55g | 31% |
| Dietary Fiber 1.2g | 4% |
| Sugars 61.29g | 41% |
| Protein 43.66g | 70% |
