When we start eating this cake it’s so hard to stop. The reason is that under its chocolate shell, we have a moist and soft financier cake, the crunchiness fron the caramelized nuts, the fondant of the Gianduja ganache. Everything is there ! Add to that this, a subtle note of orange blossom that I love.
It’s really delicious, like every time I try a recipe from this exceptional chef “Christophe Michalak”.
I have already made his other signature “vanilla tonka” cake recipe on my Instagram account, from the same book “the ultimate cake book”. It was just divine.
Without further ado, here is the recipe, don’t forget to see the note « advices and tricks ».