Chocolat cakes CG
Ingredients
- 120 g dark chocolate 70%, Valrhona, Guanaja
- 110 g butter
- 120 g brown sugar
- 180 g whole eggs
- 40 g T55 flour
- 6 g cocoa powder
- 10 g milk
Instructions
- Melt the Guanaja chocolate with the butter in a water bath.
- Add the sugar, then the eggs, the sifted flour with the cocoa powder and, finally, the milk.
- Line circles 5.5 centimetres in diameter with baking paper, garnish them with the dough, then place them in the freezer for 30 minutes.
- Preheat the oven to 200 °C.
- Put the fondants in the oven and cook for about 6 minutes.
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