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Makes 25 pieces
Recipe Step by Step
Step01
GLUTEN-FREE CHOCOLATE CAKE
185g Eggs
60g Acacia honey
85g Caster sugar
70g Finely ground almonds
95g Whipping cream
60g Brown rice flour
45g Potato starch
6g Baking powder
20gCOCOA POWDER
80g Melted butter
45gMILLOT 74%/GUANAJA 70%
Mix the eggs, honey and sugar without whisking. Sift together the rice flour and starch, then add to the mixture along with the finely ground almonds, COCOA POWDER and baking powder. Mix everything together then pour in the cream. Finally add the melted MILLOT 74%/GUANAJA 70% chocolate and butter. Pipe 30g of cake dough into a 3.5 × 3.5cm cube-shaped silicone tin. Cover the moulds with baking paper and place a baking tray over them to prevent the dough from rising too much in the oven. Bake in a fan-assisted oven at 180°C for about 15 minutes. Check it is fully baked by inserting a knife into the centre. If it comes out clean, the cake is done.
Step02
DARK CHOCOLATE WHIPPED GANACHE
105g Whipping cream
10g Acacia honey
85gMILLOT 74% / GUANAJA 70%
210g Whipping cream
Heat 105g cream with the honey and pour in three batches over the melted MILLOT 74%/GUANAJA 70% chocolate. Stir vigorously using a spatula. Pour in the remaining 210g cold cream while mixing with a hand blender. Seal the mixture with plastic wrap and leave to set in the refrigerator for at least 3 hours, ideally overnight.
Step03
DARK CHOCOLATE CRUNCHY COATING
200gMILLOT 74% / GUANAJA 70%
20g Grape seed oil
50g Slivered almonds
Melt the MILLOT 74%/GUANAJA 70% chocolate at 45°C and add the grape seed oil. Combine with the chopped almonds. Use the coating at a temperature of approx. 35°C.
Assembly and finishing
Once you have baked the mini cakes, removed them from their moulds and left them to cool completely, freeze them for 30 minutes. In the meantime, make the MILLOT 74%/GUANAJA 70% crunchy coating. Remove the cakes from the freezer and while they are still very cold, dip them fully into the coating. Repeat this step with all the mini cakes. Place them on a baking tray and return them to the freezer. Meanwhile, beat the MILLOT 74%/GUANAJA 70% whipped ganache until it has a soft, light and fluffy texture. Using a piping bag with a fluted nozzle, make a swirl of MILLOT 74%/GUANAJA 70% whipped ganache on each mini cake. Store in the refrigerator until serving.