Name: Chocolate-Pecan Ladyfingers
Prep time: 40 min
Cook time: 25 min
Total time: 5 h 5 min
Yield: Serves 8
Ingredients: 3 ¼ oz. (90 g) bittersweet chocolate, 70 percent cocoa; granulated sugar, divided: scant ¼ cup (1 ⅔ oz./45 g) plus ⅓ cup (2 ½ oz./70 g); 1 ⅓ stick (5 ½ oz./150 g) butter; 3 eggs, separated; 4 lightly packed tablespoons plus 1 teaspoon (1 ⅔ oz./45 g) muscovado sugar; 2 slightly heaped tablespoons (45 g) chestnut or pine honey; White sesame seeds for sprinkling; 4 ⅔ oz. (130 g) bittersweet chocolate, 70 percent cocoa; 7 tablespoons (1 ½ oz./40 g) cake flour; 2 ½ oz. (70 g) chopped pecan nuts; 2 ½ oz. (70 g) chopped cashew nuts; 3 tablespoons plus 1 teaspoon (1 ¾ oz./50 g) butter; Generous ⅓ cup (90 ml) whipping cream; 1 ½ tablespoons (1 oz./30 g) honey

Preparation info

Serves
8

Difficulty
Easy
Ready in
6 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Biscuit layer

3 eggs, separated
4 lightly packed tablespoons plus 1 teaspoon (1 ⅔

Method

Prepare the ganache 3 to 4 hours ahead of time. This is so it can be chilled. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Bring the whipping cream to the boil and add the butter and honey.

Gradually pour one third of the boiling mixture over the melted ch