P125 Coeur de Guanaja Cake

Sift together the dry ingredients.



Place in a freestanding mixer with a paddle attachment and add the chilled butter cut into cubes. Process until the mixture is sandy.

Mix the eggs with the sugars.



Sift the flour, baking powder and cocoa powder and add to the eggs with the almonds.



Clarify the butter. Add the cream and clarified liquid butter mixed with the melted chocolate.



Pour into cake tins lined with baking parchment.



Spread the streuzel evenly on the top of the cakes.



Bake in a convection oven at 160°C for 40-45 minutes.



Check to see if the cake is done by inserting a knife blade and seeing if it comes out clean.



Unmold onto a rack and set aside.