Moyen
6 people
60 minutes preparation time
30 minutes cooking time
• 8 generous slices of country or multigrain bread (1cm thick)
50g Black Truffle Bordier Butter
• 3 egg yolks
• 65g semi-skimmed milk
• 65g liquid cream
• 150g muscovado sugar
• 4g Guérande fleur de sel
• 50g corn starch
• 100g T45 flour
• 50g hazelnut powder
• 7.5g baking powder
• 35g churned butter
• 25g cocoa powder
• 110g dark chocolate (60% cocoa)
• 200g milk chocolate (45% cocoa)
• 60g neutral oil
• 70g roasted hazelnuts
In a bain-marie, melt the chocolate with the truffle butter and churned butter. Once melted, smooth the mixture with a spatula. In a mixer, beat the eggs, yolks, and sugar vigorously until the mixture becomes pale.
Sift the dry ingredients (flour, baking powder, corn starch, cocoa) and gently fold them into the egg-sugar mixture along with the hazelnut powder. Add the melted butter and chocolate, mix well. Incorporate the milk/cream mixture with the fleur de sel and stir until smooth and homogeneous.
Pour the batter into a buttered and floured cake tin.
Bake for 25 to 30 minutes in a preheated oven at 170°C. Check doneness with the tip of a knife.
Let cool while preparing the glaze.
Melt the milk chocolate and oil in a bain-marie. Roughly chop the roasted hazelnuts. Add them to the glaze. Glaze the cake. Chill. Enjoy.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
