Passion

Name: Passion
Ingredients: 170 g Valrhona almond paste from Provence, 70%; 170 g unsalted butter, softened; 1 vanilla bean, split & scraped; 3 large eggs; 128 g all-purpose flour / plain flour; 128 g all-purpose flour / plain flour; 3 g baking powder; Pinch of salt; 20 g Valrhona cocoa powder; 80 g Valrhona Manjari chocolate, 64% (melted); 155 g sour cream; 35 g milk powder; 6 large egg yolks; 50 g cornstarch; 160 g egg whites; 5 g agar agar; 14 g pectin NH; 225 g passion fruit purée; 225 g apricot purée; 20 g lemon juice; 110 g water (for the syrup); 110 g water (for the syrup); 50 g glucose; 110 g dextrose; 25 g non fat milk powder; 350 g granulated sugar (US); 140 g cocoa powder; 240 g Valrhona absolu neutral glaze; Valrhona Dulcey blond chocolate, 32%, tempered; Yellow cocoa butter

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Chocolate Almond Sponge Cake

170 g Valrhona almond paste from Provence, 70%
170 g unsalted butter, softened

Dessert

Method

Chocolate Almond Sponge Cake

Preheat oven to 162°C / 325°F.
In the bowl of a stand mixer fitted with a paddle attachment, beat almond paste, butter, sugar and vanilla until smooth.
Add eggs slowly, mixing