INGREDIENTS
INGREDIENTS
| 50g | 1.76 oz | Cacao Powder 22-24% |
| 430g | 15.17 oz | Almond paste 50-70% |
| 130g | 4.59 oz | Sugar |
| 210g | 7.41 oz | Egg yolks |
| 150g | 5.29 oz | Whole eggs |
| 250g | 8.82 oz | Egg whites |
| 100g | 3.53 oz | Pastry flour |
| 100g | 3.53 oz | Unsalted butter |
CHOCOLATE SELECTION (CHOOSE ONE)
| 100g | 3.53 oz |
Dark Chocolate Growers Choice 71%
|
| 100g | 3.53 oz | Dark Chocolate Peru 62% |
| 105g | 3.70 oz | Dark Chocolate Growers Choice 58% |
| 140g | 4.94 oz | Dark Chocolate Ecuador 56% |
| 115g | 4.06 oz |
Dark Chocolate Ecuador 65%
|
METHOD
Loosen the almond paste by slowly incorporating the egg yolks and whole eggs and then add 130g of sugar, mix until fully incorporated. Beat the egg whites adding the remaining sugar. Sift together the cacao powder and flour. Separately melt the chocolate with the butter. Mix a small part of the egg whites with the chocolate and melted butter in order to form a smooth and light texture. Add the almond paste, whole eggs and egg yolks. Add the sifted dry ingredients and finish with the rest of the egg whites. Cook in a mold or spread on a 15 x 25 inch mold at 356/392°F (180/200°C).
For a 15 x 25 inch mold
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