I haven’t seen this recipe in the U.S. or in Japan, but everyone is missing out on a fantastic dessert.
I first learned this at Le Cordon Bleu and pull it out whenever I need a quick dessert to take to friends.
This recipes makes small mini cakes which can be cut and shared. Total prep time is about one hour – don’t be put off on this since they are well worth it.
Egg whites 140 grams (about 3.5 eggs)
Sugar 100 grams
Flour 35 grams
Almond powder 165 grams
Butter 150 grams
Chocolate wafer cookies chopped
1. Lightly butter & flour each of the small pans. Recipe makes about 10.
2. Put the butter in a sauce pan over medium heat and melt until it becomes bubbly then frothy. Heat only until the butter is lightly browned – do not burn. Remove from the pan and cool.
3. In a bowl put the egg whites and start to whip with a mixer. Add the sugar in portions and mix until stiff.
4. Sift the almond powder and flour together. Add this mixture to the egg whites and mix using a spatula.
6. Use a pastry bag (quick solution is plastic baggie) and neatly fill the tins to about 95% full.
7. Bake at 180 degrees Celsius for about 15 – 20 minutes.
Dark chocolate 120 grams
Corn syrup 15 grams
Fresh cream 100 grams
2. Heat the corn syrup & cream in a sauce pan until just boiling. Pour a little into the chocolate and mix using a small whisk. As chocolate melts, continue to add more hot cream. If the chocolate has not all melted, put over hot water to melt the rest.
3. Cool until it starts to become thick.
4. Put in a pastry bag with a nozzle and nicely fill in the top of each cake.