Name: Mini Apple Chocolate Genoa Cakes
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: Makes 12 small cakes
Cuisine: Italian
Ingredients: Water with a little lemon juice; 1 Granny Smith apple; 2 teaspoons (10 ml) anise liqueur, such as raki, pastis, arak, or ouzo (optional); ½ teaspoon (2 g) baking powder; 3 eggs; 3 tablespoons plus 1 teaspoon (1 ¾ oz./50 g) butter; 2 ⅔ oz. (75 g) milk chocolate, 40 percent cocoa; ⅓ cup (1 oz./30 g) cake flour; 5 ⅔ oz. (160 g) almond paste; 2 ½ oz. (70 g) Pearl sugar (coarse sugar grains)

Preparation info

Makes
12
small cakes

Difficulty
Medium
Ready in
35 min

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Milk chocolate Genoa loaf

3 tablespoons plus 1 teaspoon (1 ¾ oz./50 g)

Method

Prepare the milk chocolate Genoa loaf. Melt the butter. 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). Stir in the melted butter.

Soften the almond paste slightly in the microwave oven so that it is easier to incorporate into the batter. Sift the flour and b