Leading chefs and top pastry chefs all come get their supplies at Michel Cluizel who imagined the perfect range of “mini grams” for cooking. Because exceptional products are the real secret of a successful dessert. An occasion to test the super-easy recipe of Michel Cluizel’s chocolate Xmas cake. Everybody will ask you for the recipe !
Melt 330 g of Mini Grames in a double boiler and pour in the previously melted butter.
Whip the egg yolks with the sugar until white. Sift the flour and the chemical yeast together ensemble.
Mix the preparations. Beat the egg whites into peaks and incorporate delicately with the mix.
Add the rest of the chocolate (70g). Pour in a buttered and floured génoise mold.
Bake at 170 C° (therm. 5-6) during 45 minutes. Immediately demold after removing from the oven.
Also discover the marble cake of Cyril Lignac and the cannelés of Jacques Genin.