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65g
unsalted butter, soft (A)
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50g
Cacao Barry® Plein Arôme cocoa powder
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125g
Callebaut® 70-30 dark chocolate
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- Combine all dry ingredients, sift together, and set aside.
- Cream Almond Paste with the soft butter (A) until well combined. Add the whole eggs in gradually.
- Whip the egg whites and sugar together to a medium peak consistency.
- While the meringue is mixing, melt chocolate together with butter (B), and add them into the creamed mixture.
- Make a liaison with a third of the meringue and chocolate mixture.
- Fold in the dry ingredients.
- Fold in the remaining meringue.
- Pipe batter into a fleximold.
- Bake in a convection oven at 300°F for approximately 11 to 12 minutes.
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