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Pressed Valrhona Chocolate Cake

Pressed Valrhona Chocolate Cake

Recipe by Martin Bosley

Pressed Valrhona Chocolate Cake

500g Valrhona Manjari fèves
250g butter
10 free-range eggs, separated
4 Tbsp sugar
2 Tbsp Girolomoni organic '00' flour
Strawberries, VincottoZany Zeus Mascarpone to serve

Preheat the oven to 200˚C. Prepare a 27cm springform cake tin with non-stick spray.

Slowly melt the chocolate over a double boiler until smooth. Remove from the heat and stir in the butter until fully combined.

In a separate bowl, whisk the egg whites to soft, billowing peaks.

In another bowl whisk the yolks and sugar until pale and creamy. Mix in the flour.

Fold the yolk mixture into the chocolate and stir in one third of the egg whites. Gently fold in the remaining whites in small batches, working slowly. Pour the batter into the prepared tin and place in the oven. Bake for 15 minutes, then cover the tin with a lid or plate. Bake for a further 12 minutes. Remove from the oven and cool.

Do not refrigerate. Serve at room temperature with a spoonful of mascarpone, strawberries and a drizzle of Vincotto.

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  • Girolomoni Organic '00' Flour

    Girolomoni Organic '00' Flour


    Finely milled high grade, soft wheat flour, from organically grown Italian wheat. '00' flour has a higher gluten content and fine texture which is perfect for pasta - especially pasta dough for filled pasta where a smooth delicate texture is required.

    The Italians swear by it for cake and biscuit making. We recommend using it in recipes that call for all purpose flour.

    Perfect for pasta, pizza, bread and baking.

    Learn More
    $11.90
    110 -

  • Valrhona Manjari fèves

    Valrhona Manjari fèves


    This single origin Grand Cru dark chocolate is made from rare cocoa beans from Madagascar giving it a fresh bouquet with red fruit notes and a background of sweet almonds - all the originality of a rare cocoa variety. 64% cocoa.

    Manjari pairs especially well with raspberry, cranberry, sour cherry, blackcurrant and sichuan pepper. It comes in 'fèves' which are moulded oval-shaped pieces for easy measuring, melting and incorporation into desserts and baking.

    Available in a 250g bag and 3kg bag.

    Learn More
    $72.50
    110 -

  • Valrhona Manjari fèves

    Valrhona Manjari fèves


    This single origin Grand Cru dark chocolate is made from rare cocoa beans from Madagascar giving it a fresh bouquet with red fruit notes and a background of sweet almonds - all the originality of a rare cocoa variety. 64% cocoa.

    Manjari pairs especially well with raspberry, cranberry, sour cherry, blackcurrant and sichuan pepper. It comes in 'fèves' which are moulded oval-shaped pieces for easy measuring, melting and incorporation into desserts and baking.

    Also available in a 1kg bag and 3kg bag.

    Learn More
    $22.90
    110 -

  • Vincotto Calogiuri

    Vincotto Calogiuri


    Syrupy and delicious. Vincotto is rich in polyphenol antioxidants and contains no alcohol, preservatives or added colouring. Try Vincotto with meat, poultry, game, fish, lentils – or drizzled over fruit, ice cream, nuts and cheeses.

    Also available in a 50ml bottle and 500ml bottle.

    Learn More
    $38.50
    110 -

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