You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Made with Aranguani 72%
A recipe that works well for pastry & chocolate shops and hotel & restuarant caterings alike. Recipe calculated for a 40 x 60 cm frame.1 step
Recipe Step by Step
Add the ground almonds, the flour sifted with the cocoa powder and the baking powder.
Pour on the cream and the liquid butter.
Add the alcohol and finally the melted couverture.
Assembly and finishing
Bake in buttered cake molds at 160°C for about 40 to 45 minutes or in frames on a silicone sheet at 180°C for about 15 minutes.