Favorites
Cart
Chocolate Cakes
Birthday Cake
Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient.
Using a hand whisk, whip over a bain-marie. The temperature should reach roughly 40°C.
Finish beating with an electric mixer until cooled down completely. If you do not have a food mixer, you can finish beating manually. The preparation is ready when doubled in volume.
...
See the recipe
Serves:
6
Time:
3 hours (start the day before)
Difficulty:
Author: Chef Philippe
134
ratings
0 comments
Ingredients:
3 eggs, 90g sugar, 90g flour, 70g sugar, 2 whole eggs, 25cl whipping cream, 185g Inaya dark chocolate couverture, 20 cl de cane sugar syrup, 5cl dark rum, 62g Inaya dark chocolate couverture, 125g pailleté feuilletine flakes...
Method
Before starting this Birthday Cake recipe, you will need to make the génoise sponge cake using a 40 x 30cm baking sheet.Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient.
Using a hand whisk, whip over a bain-marie. The temperature should reach roughly 40°C.
Finish beating with an electric mixer until cooled down completely. If you do not have a food mixer, you can finish beating manually. The preparation is ready when doubled in volume.
...
Reversed Chocolate Coulant with Ginger Salsa & Yuzu Mascarpone Mousse
Serves:
6
Time:
3 h 10
Reviews:
10 ratings