Recipe
Melt the P125 COEUR DE GUANAJA, add the clarified butter.
Check the temperature; it must be 45/50° C (113/122° F).
Whisk the eggs, egg whites and sugars together until the mixture is smooth and well beaten.
Pour the butter and chocolate mixture into the eggs.
Mix evenly.
Sift the flour and add to the previous mixture.
Finally, add the chopped nuts.
Pour into a 30 x 40 cm frame.
Bake at 160° C (320° F) for 15 to 20 minutes.
Let it cool and cut into portions.