Equipment
- Oven
- Whisk
- Utensils
- Baking Sheet
- Mold
Ingredients
- 185 g Large Eggs
- 60 g Acacia Honey
- 85 g Granulated Sugar
- 70 g Almond Flour
- 95 g Heavy Cream 36%
- 60 g Brown Rice Flour
- 45 g Potato Starch
- 6 g Baking Powder (gluten-free)
- 20 g Valrhona Dutched Cocoa Powder
- 80 g Melted Butter
- 45 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
Instructions
- Mix the eggs, honey, and sugar without whisking.
- Sift together the rice flour, starch, and 20 g Valrhona Dutched Cocoa Powder, then add to the mixture along with the almond flour and baking powder.
- Next, add the cream.
- Finally, add the 45 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves and melted butter.
- Pour the batter into the molds lined with baking paper, then use a buttered scraper to make a cut lengthwise up the cake to aid the baking process.
- Bake at 320°F (160°C) for about an hour. Check the cake is fully baked by inserting a knife into the center.
- If it comes out clean, the cake is done.
- Place the cake on a rack and leave it to cool.