Delight 29
Fine Belgian white chocolate with a subtle touch of caramel and sweet notes.
Fundamental: Microwave Sponge Cake
Recipe by
François Galtier
François Galtier
Ingredients
Process
Slowly heat cocoa butter with sugar and cream, then pour onto the chocolate to make a ganache. Add egg white, mix thoroughly and finish the mixture with flour and the baking powder. Fill a siphon, close, add two pressurised gas capsules and shake well. Fill half of a paper cup with the mixture and heat for approximately 35 seconds in the microwave at the highest setting. Store directly upside down after baking.
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Chef’s Tip
The mixture can be stored upside down in cups in the freezer for several days.
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