Incas Mini Cakes | Valrhona
Make the whipped ganache and set it aside in the refrigerator. Make the toasted cornflour crisp. Make the CARAÏBE 66% chocolate and avocado cake mix. Put
Ingredients
- 125g Plain cornmeal
- 100g Butter
- 50g Raw cane sugar
- 1g Salt
- 60g CARAÏBE 66% chocolate
- 300g CARAÏBE 66% chocolate
- 265g Ripe avocado
- 350g Eggs
- 140g Raw cane sugar
- 180g Wholewheat flour
- 10.5g Baking powder
- 3g Salt
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