Cake Body

1) 62% Valrhona Dark Chocolate 60g

Butter 60g

2) Egg 1

Light Cream 86g

Sugar (You can use Powdered Sugar) 60g

Harvested Sea Salt 2g

3) Low Gluten Flour 100g

Valrhona Cocoa Powder 20g

Baking Powder 5g

Topping

Valrhona 62% Chocolate 50

Light Cream 50

Cherry Wine and Honey in moderation

Topping Chocolate Doughnuts

Butter and Chocolate Mixed in Microwave on low heat until melted and stirred well

Mix the eggs, cream, sugar and salt together

Mix the above two parts together, sift in the low flour, baking powder and cocoa powder. Mix well

The batter put laminating bag squeezed into the mold, 7 minutes full. Don't squeeze too much, or there will be no holes when it expands. 180 degrees for 17 minutes.

Cool. To make the topping, heat the light cream over low heat until boiling, pour in the chocolate, no need to chop the chocolate coins, dip for a minute and stir well. Use when slightly cooled

Donuts dipped in the drizzle on one side and brushed with cherry wine honey on the other can be made in a 1:1 ratio.