Voyage, voyage | Valrhona Chocolate
Preheat the oven to 320°F (160°C). Lightly coat the pan with softened or melted butter. Fill with alternating spoonfuls of plain and chocolate batters. Bak
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Ingredients
- 100g (1/3 cup + 2 Tbsp) butter
- 125g (2 large) eggs
- 60g (1/2 cup) confectioner’s sugar
- 125g (1 cup + 2 ½ Tbsp) T45 pastry flour
- 5g (1 tsp) baking powder
- 3 Tbsp (65g) honey
- 2 pinches fleur de sel
- Butter for the pan
- 75g Équatoriale 55% dark chocolate
- 200g plain cake batter
- 20g (4 tsp) cold whole milk
- Butter for the mold
- 150g Dulcey 32% blond chocolate
- 15g (1 Tbsp) fresh ginger juice (about 6 inches 60-70g ginger root)
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