Dacquoise
Ingredients
for 8 people
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300 g dark chocolate 68%
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180 g of YUMGO White
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60 g brown sugar
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180 g vegetable milk
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80 g coconut oil
Steps
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Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
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Add the coconut oil to the milk mixture then mix.
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Cool the mixture until it is just warm.
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Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
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Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
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Mix gently with a spatula.
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Pour into the containers.
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Keep cool for 2 to 3 hours.
CHOCOLATE CAKE
BY LINDA VONGDARA
INGREDIENTS
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Almond dough 140 gr
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YUMGO Yolk 90 gr
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YUMGO White separately weighed
30 gr and 80 gr
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Covering chocolate 35 gr
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Coconut oil 25 gr
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Soy milk (or other plant based milk) 10 gr
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White Sugar 45 gr
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Flour T55 30 gr
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Cocoa powder 15 gr
PREPARATION
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Mixture 1:
Gently melt the chocolate mixture in a bain-marie with the coconut oil and the soy milk
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Mixture 2:
Crumble the almond paste into the YUMGO Yolk mixture + 30 gr of YUMGO White.
If the almond dough is too hard, soften it for 20 seconds in the microwave. Mix everything using a hand blender to obtain a smooth and homogeneous mixture
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Incorporate mixture 1 into mixture 2, mix everything with the blender
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Beat the 80 gr of YUMGO White, add the white sugar little by little
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Preheat the oven to 180 ° C with ventilation
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Grease then lightly flour your cake pan (16cm circle recommended)
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Add the YUMGO White whipped into snow to the final mixture
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Mix delicately using a maryse
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Gradually incorporate the cocoa powder through a sieve, mixing
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Pour the batter into the mold
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Bake for 30 minutes at 180 ° C
Enjoy !
