John Myers
Ingredients for 1 servings:
- 250 g butter
- 180 g sugar
- 1 vanilla pod(s), the pulp
- 5 eggs, class M
- 250 g flour, type 405
- 75 g cornstarch
- 1 pack of baking powder, 15 g
- 200 g cream
- 100 g white chocolate
- 100 g dark chocolate
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
with white and dark chocolate
Boil 200g of cream, chop 100g of dark and white chocolate into small pieces. Melt each chocolate with 100g of cream and stir until smooth. Butter the wreath mold well and flour it. Cream the butter, sugar and vanilla until light and fluffy. Sift the flour, cornstarch and baking powder. Beat the eggs alternately with the flour into the butter mixture on speed 1. Halve the mixture and whisk in the melted, cooled chocolate. Alternately pour in the batters. Place a different color on top of the previous batter. At least 2 layers of each color. DO NOT spread them apart or mix with a fork. Bake at 170°C (fan oven) for about 60 minutes. Test with a skewer. Once cooled, dust with icing sugar.
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