Chocolate cake and ocumare shavings
- 480 g dairy butter
- 260 g melted couverture
- 480 g caster sugar
- 250 g eggs
- 4 g salt
- 90 g Cocoa powder Siena 21
- 350 g weak flour
- 50 g powdered almond
- 10 g raising agent
1-Melt the butter and mix it with the melted chocolate.
2-Beat the eggs and the caster sugar.
3-Separately, use the food processor to smooth the cocoa, the almond powder, the flour and the baking powder.
4-Add the mixture of butter and chocolate to the initial beaten and gently mix in the mixture of solids.
5-Fill the previously coated silicone moulds and cook at 160°C for 35 mins.
1-Boil together the cream and the glucose and pour over the chocolates, whizz in the food processor and store in the fridge for 24 hours.
2-When the recommended time has passed, heat in the microwave and pour ganache over the cake.
To finish the cake
1-Use a scraper to make chocolate shavings over a marble surface, put them on the cake and finish it with a dash of cocoa powder and caster sugar.