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 ».
4 Comments
Ioana
06/09/2022 at 16:47
Wow. The recipes you share and the tips and tricks are top.
4passionfood
06/09/2022 at 19:23
Thank you so much I really appreciate your comment, it means a lot to me.
Roy
20/02/2023 at 09:00
Can you please link to the molds in the recipes so we can buy them?
Roy
4passionfood
23/02/2023 at 09:03
Hi Roy, I got mine from a store here in Dubai.
But check this link, if you live in Europe, they can deliver from 12,90 euros.
https://www.meilleurduchef.com/en/shop/pastry/cake-mould/shaped-moulds/sil-silicone-mould-2-calisson.html
Have a good day.