Otucan

Name: Otucan
Ingredients: 165 g whole eggs; 50 g almond flour / ground almonds; 50 g almond flour / ground almonds; 80 g all purpose flour / plain flour; 6 g baking powder; 50 g butter, melted; 100 g coffee liquor; 250 g whole milk / full fat milk; 250 g whole milk / full fat milk; 100 g yolks; 300 g Valrhona Otucan chocolate, 69%, partially melted; 3 g instant coffee granules; 10 g invert sugar; 53 g Valrhona Opalys white chocolate, 33%, melted; 27 g Arabica coffee beans; 126 g toasted almond, finely ground; 252 g egg whites; 168 g egg yolks; 38 g all-purpose flour / plain flour; 38 g all-purpose flour / plain flour; 504 g mango purée; 5 g agar agar; 200 g Valrhona Guanaja dark chocolate, 70%; 32 g silver gelatin sheets; 110 g water (for the syrup); 110 g water (for the syrup); 50 g glucose; 110 g dextrose; 110 g heavy cream / double cream; 110 g heavy cream / double cream

Preparation info

Yields
18
( 12 cm long x 2 cm high or 4.7 in long x 0.8 in high mold

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Chocolate Cake

165 g whole eggs
50 g invert sugar
85

Drinks
Dessert

Method

Chocolate Cake

Pour the eggs, invert sugar and sugar into a bowl of the mixer. Mix with the whisk attachment for 3 minutes at medium speed.
In a medium size bowl, sift together the almond flour, flour, baking powder and cocoa powder. Add to the egg mixture and mix well.
Add the cream, the liquid butter, coffee liq