Recipe: Taïnori chocolate cake (Valrhona)

Moelleux au chocolat Taïnori.pdf

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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