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Chocolate and black truffle cake
- 3 eggs
- 110g of sugar
- 90 g of dark chocolate
- 85 g of butter
- 35 g of flour
- 25 g of truffle breakings Maison Henras
- Grape seed with truffle oil Maison Henras
Preheat the oven to 200 C°.
Melt the chocolate in a double boiler with the butter.
In a bowl, break the eggs and add the sugar.
Blanch the preparation with a mixer.
Add the chocolate, then flour, mixing gently.
Butter the fondant moulds.
Pour the fondant mixture into three quarters of the mussels.
Cook at 200°C for 6 minutes.