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Guanaja 70% Chocolate Cake
Made with GUANAJA 70%
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Gluten and lactose free!
Makes eight 75g cakes
Preparation time: 15 minutes
Required utensils: Eight 3-inch rings and Parchment paper
Recipe Step by Step
GUANAJA 70% CHOCOLATE CAKE
250g Potato starch
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.