BARQUETTES CHOCOLAT NOIX BARQUETTE Chocolate Walnut Cakes

August 21, 2008 Swiss style cakes with a nice simple flavor. The batter is also easy to make; just mix the ingredients in order. After cooling the cakes, sprinkle with confectioners’ sugar. Instead of piping, you can spoon the batter into the molds.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Photo #5 Melt chocolate by double boiling or over low heat. Roast, then chop walnuts roughly. In a bowl, cream together butter, sugar and honey. (Photo #1) Gradually stir in beaten eggs and blend until smooth and even. (Photo #2) Mix in the melted chocolate. Mix in the sifted dry ingredients and 70g of the walnuts, in that order. (Photo #3) Fill small boat-shaped molds with the batter 4/5 full. (Photo #4) Sprinkle 30g of the walnuts over the surfaces. Bake in a preheated oven at 180 °C (365 °F) for about 12 minutes until brown. (Photo #5) After cooling, sprinkle generously with confectioners’ sugar. Servings per Recipe Calories per Serving Ready In 7  14 cakes  0kcal 60 minutes butter 70g  sugar 60g  honey 20g  whole egg 100g  chocolate 40g  cake flour 40g  cocoa powder 10g  walnuts 100g  confectioners’ sugar   【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and cocoa powder.