Staples- Gourmet recipes

Guanaja 70% Chocolate Cake

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Gluten and lactose free!
Makes eight 75g cakes
Difficulty: Easy
Preparation time: 15 minutes
Required utensils: Eight 3-inch rings and Parchment paper

1 step

Recipe Step by Step

GUANAJA 70% CHOCOLATE CAKE

450g GUANAJA 70% chocolate

450g Butter

600g Eggs

250g Potato starch

250g Sugar

Beat the eggs and sugar until they have a foamy, light texture.

Melt the GUANAJA 70% chocolate and the butter at 115°F (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 parchment paper, before placing them on a baking sheet lined with parchment paper.

Place 75g of batter in each ring.

Store in the refrigerator for 1 hour before baking.

Bake at 355°F (180°C) in a fan-assisted oven for 10 minutes.

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