Difficult
1h10min
25min
Makes 15 mini cakes
An Original Recipe By Chef Baptiste Blanc & L’école Gourmet Valrhona
Utensils:
- Cake tin (8cm)
- Immersion blender
- Thermometer
Made with the products below :
1. Jivara 40% & grilled corn whipped ganache
Ingredients:
- 3.52 oz / 100 g Whole milk
- 1.05 oz / 30 g Unsalted grilled corn
- 0.705 oz / 20 g Caster sugar
- 4.40 oz / 125 g JIVARA 40% chocolate
- 8.11 oz / 230 g Whipping cream
Preparation time: 20 minutes
Leave to sit for: 12 hours
Steps:
- Bring the milk to a boil. Add the coarsely ground unsalted grilled corn, cover with a lid and infuse for 15 minutes.
- Strain through a sieve. Once filtered, add enough milk to compensate for any loss so the total weight returns to 3.52 oz / 100 g.
- Add the sugar and heat the mixture again. Gradually combine the hot mixture with the partially melted JIVARA 40% chocolate, taking care to create a smooth emulsion.
- Immediately blend to create a perfect emulsion.
- Add the cold whipping cream and mix again.
- Leave to set in the refrigerator, preferably for 12 hours.
2. Caraïbe 66% & avocado soft sponge cake
Ingredients:
- 10.58 oz / 300 g CARAÏBE 66% chocolate
- 9.34 oz / 265 g Ripe avocado
- 12.34 oz / 350 g Eggs
- 4.93 oz / 140 g Brown sugar
- 6.34 oz / 180 g Flour
- 0.35 oz / 10 g Baking powder
- 0.105 oz / 3 g Salt
Preparation time: 20 minutes
Leave to sit for: 30 minutes at room temperature.
Steps:
- Melt 7.407 oz / 210 g of CARAÏBE 66% chocolate. Chop the remaining 3.17 oz / 90 g of CARAÏBE 66% chocolate into pieces.
- Use a hand blender to blend the avocado until creamy.
- Whisk together the eggs and sugar until a ribbon forms*.
- Sift together the flour and baking powder.
- Add the blended avocado to the beaten eggs. Then add the CARAÏBE 66% chocolate melted at 113°F (45°C).
- Incorporate the flour and baking powder. Add the CARAÏBE 66% chocolate pieces.
- Leave to cool at room temperature. Store in the refrigerator.
* A “ribbon” texture is semi-liquid. To check the consistency, lift a little mixture with the end of your spatula. If it falls back slowly in folds, resembling a ribbon, it has reached the correct texture.
3. Grilled corn flour crisp
Ingredients:
- 4.40 oz / 125 g Grilled corn flour
- 3.52 oz / 100 g Butter
- 1.7637 oz / 50 g Brown sugar
- 0.035 oz / 1 g Salt
- 2.116 oz / 60 g CARAÏBE 66% chocolate
Preparation time: 20 minutes
Steps:
- Knead all the ingredients using the paddle attachment in a stand mixer.
- Spread out (approx. 3mm).
- Cook on a sheet of baking paper at 284°F (140°C) for approx. 15 minutes.
- Store in a dry place. Break the crisp into fairly large pieces.
- Melt the CARAÏBE 66% chocolate at 113°F (45°C) and use it to coat the crisp pieces. Use immediately.
Assembly and finishing of the avocado chocolate cake
- Make the whipped ganache and set it aside in the refrigerator.
- Make the toasted corn flour crisp.
- Make the CARAÏBE 66% chocolate avocado cake batter.
- Put 2.821 oz / 80 g of the chocolate avocado cake batter into individual cake tins lined with butter and flour.
- Bake at 338°F (170°C) for approx. 20 to 25 minutes (until the blade of a knife comes out clean—be mindful of the chocolate chips, as they can be misleading). Remove the cakes from their tins as soon as they come out of the oven, let them cool and set them aside.
- Once cooled, place the cakes back into their tins.
- Add the melted CARAÏBE 66% chocolate to the corn flour crisp. Place 0.7054 oz / 20 g of crisp around the edges of the chocolate cakes and use a soup spoon to create a curved lip (see photo).
- Set aside.
- Whip the JIVARA 40% and grilled corn ganache and pipe or scoop approx. 1.410 oz / 40 g into the center of each cake.
- Add a few pieces of crisp to finish decorating the cake.
- Store in the refrigerator for 15 minutes.
- Enjoy.
Does the avocado flavor come through strongly?
Not really. Avocado adds moisture and creaminess, while the chocolate remains the main flavor.
Can I substitute avocado?
Yes. Unsweetened applesauce or banana purée can work as a replacement, though texture and taste will shift slightly.
Can this recipe be made ahead of time?
Yes. The ganache needs to chill overnight, and the cakes stay fresh for 2–3 days in an airtight container in the fridge.
Which chocolate can I use if I don’t have Caraïbe 66%?
Try Guanaja 70% for deeper bitterness or Manjari 64% for a fruity twist.
How do I keep the corn crisp crunchy?
Spread it thin (about 3mm), bake low and slow, and store in a dry container. Add the chocolate coating just before assembling.
Is this recipe gluten-free friendly?
It can be if you swap wheat flour with rice flour or almond flour. Adjust liquid slightly if the batter feels too dense.
Is this recipe too complex for beginners?
Not at all. It’s multi-step but very doable at home if you prepare the ganache the day before and stay organized.
