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Recipe: Taïnori chocolate cake (Valrhona)



Moelleux au chocolat Taïnori
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A creation of the École du Grand Chocolat Valrhona





For 8 Softies

 

Required accessories:

 

  • Mixing bowls

  • Electric mixer

  • Hand whisk

  • Baking paper molds for Moelleux (* available on request)

 

Ingredients :

 

  • 50 g Butter

  • 200 g egg whites

  • 65 g Sugar

  • 50 g egg yolks

  • 210g Valrhona Taïnori Chocolate 64% cocoa (Dominican Republic)*

  • 8 additional Tainori chocolate pastilles

 

Preparation :

 

  1. Melt the chocolate, taking care not to burn it, and add the butter;

  2. Beat the whites, adding the sugar from the start of the mixture to have a perfectly smooth mixture (the beaten whites form peaks);

  3. Add a little whipped whites to the chocolate-butter mixture then the egg yolks and smooth with a hand whisk;

  4. Add the rest of the whites and smooth with a hand whisk, do not overmix;

  5. Pour into baking paper moulds* measuring 7 cm (2 ½ in) in diameter;

  6. Refrigerate for one hour;

  7. Cook at 350°C for about 8-9 minutes, check the doneness with a fork, the edge should be cooked and the center should remain runny.

  8. Place a pastille in the center of each Moelleux



* Available at Érico in our selection of products for preparing pastries and chocolates



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