An original recipe by Valrhona Pastry Chef, Derek Poirier.
250g eggs (5 eggs)
75g honey (about ¼ cup honey)
125g sugar (about 2/3 cup sugar)
50g almond flour (or finely ground almonds) (about 1/3 cup + 1Tbsp almond flour)
125g all-purpose flour (about 1 cup plus 1 Tbsp flour)
7.5g baking powder (about 1.5 tsp)
120g heavy cream (about ½ cup cream)
50g neutral oil (about ¼ cup oil)
35g butter (melted) (about 1/8 cup plus 1 tsp)
3.5g salt (about ½ tsp)
37.5g rum (about 1/8 cup plus 1 tsp)
0.5 ea vanilla bean (or good extract) (about 1.5 tsp vanilla extract)
158g evaporated milk (about 1 cup)
50g honey (about 1/8 cup + 1 tsp)
25g neutral oil (about 1 Tbsp)
200g ORELYS 35% CHOCOLATE
*Chef’s Tip: For an added texture, add a crumbled mixture of dark muscovado sugar, flour, and oil to the top of the cakes before baking.
*Chef’s Tip: This spread can be stored for up to 2-3 weeks in the refrigerator.