Incas Mini Cakes | Valrhona

Name: Incas Mini Cakes | Valrhona
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

www.valrhona.us

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

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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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