P125 Coeur de Guanaja Cake
An original recipe by L'Ecole Valrhona
Calculated for two 25cm cakes
ALMOND COCOA STREUZEL
100 g dry butter 84% fat
100 g soft brown sugar
100 g ground almonds
0,7 g salt
76 g cake flour
13,3 g VALRHONA COCOA POWDER
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.
COEUR DE GUANAJA BATTER
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.