https://www.lifestylefood.com.au/recipes/17260/almond-chocolate-micuit-heilala-tonga-vanilla-chantilly
LifestyleFOOD.com.au
Pierrick Boyer joins Guillaume Brahimi and shares a classic French recipe with a twist.
Ingredients
Method
Almond Chocolate Mi-Cuit:
-
1.
Firstly roast almond meal while melting the butter.
-
2.
Wisk in a mixing bowl, eggs and sugar to a soft peak.
-
3.
Then add the eggs one at a time then add the almond meal, baking and cocoa powder previously sifted together.
-
4.
Then at last, the chopped dark chocolate.
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5.
Bake in a cake ring with a silicon paper around so it’s easy to remove the ring.
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6.
Bake 14 minute at 180*c in a fan oven.
Vanilla Chantilly:
-
1.
Whip all ingredients together to stiff peak
Chocolate Streusel:
-
1.
Mix all ingredients with a paddle
-
2.
Then crumble on a tray and bake 10 min at 170C
Finishing Touches:
-
1.
Bake the mi-cuit, then place on a plate, have chocolate crumble on a place to hold the whipped cream.
Nutritional information
Nutritional analysis per serving (28 servings)
- Energy 341kj
- Fat Total 25g
- Saturated Fat 11g
- Protein 5g
- Carbohydrate 26g
- Sugar 18g
- Sodium 103mg
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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