Recipe chocolate cork Financier Sponge
A delicious recipe from Dobla for a real Champagne Party
| Product | Quantity |
| Butter | 210g |
| Egg whites | 316g |
| Confectionary sugar | 274g |
| Almond flour | 157g |
| Cake flour | 95g |
| Inverted sugar | 40g |
| Salt | 2g |
Preparation method
Make a light “beurre noisette” and leave to cool down around 30ºC. Sift together the confectionary sugar, almond flour and flour, then mix with the tempered egg whites. Add the inverted sugar and salt and combine with the tempered “beurre noisette”. Mold into the greased cup silicon mold. Bake in a convection oven at 170ºC around 30 minutes. Unmold when warm and freeze.
Assembly, layout and finishing
Base on the top of the champagne glass is chocolate shortbread, a delicious chocolate bonbon of your choice and of course, Champagne with a fresh raspberry. Dobla decoration: Layer Celebration Dark Amber.
Enjoy thi delicious recipe!
