Ingredients
-
340 g
Abinao 85%
- Abinao 85%
- Guanaja 70%
- Caraïbe 66%
- Extra Bitter 61%
- Oriado 60%
- Caraque 56%
- Araguani 72%
- Andoa Dark 70%
- Nyangbo 68%
- Alpaco 66%
- Manjari 64%
- Illanka 63%
- Taïnori 64%
- Macaé 62%
- Equatoriale Dark 55%
- Satilia Dark 62%
- 720 g Egg whites
- 15 g Powdered egg whites
- 250 g Sugar
- 400 g Egg yolks
- 180 g Butter
- 75 g COCOA POWDER
- 125 g Pastry flour
- 120 g Cornstarch
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For
g
Recipe
Beat the egg whites and, as you do so, quickly add in the mixture of powdered egg whites and sugar until you obtain a perfectly smooth consistency.
Gently whisk in the egg yolks.
Take out a small portion of your mixture and use it to thin out the chocolate and butter, which you have melted together at approx. 45°C (115°F).
Combine the two preparations, then add the sifted dry ingredients.
Spread or pipe the mixture.
BAKING: On a mat or piped at 180-190°C (360-375°F).
Approx. 650g for a 40 x 60cm mold.