This is a print preview of "Valrhona Guanaja Hot Chocolate Cake" recipe.

Valrhona Guanaja Hot Chocolate Cake Recipe
by Jason Weaver

Valrhona Guanaja Hot Chocolate Cake
Rating: 5/5
Avg. 5/5 1 vote
  France French
  Servings: 6


  • 7 ounces chocolate chips (Valrhona chocolate preferred for extra richness)
  • 7 ounces butter
  • 3-1/2 ounces all-purpose flour
  • 7 ounces powdered sugar
  • 4 eggs
  • 4 egg yolks
  • 1/2 shot Amaretto
  • 6 eight-ounce baking molds


  1. Melt chocolate and butter over a double boiler. Whip the eggs and fold into the melted chocolate mixture. Sift the flour and powdered sugar together, and fold into the chocolate. Add ½ shot of Amaretto. Butter and flour an eight-ounce baking mold and fill with the mixture. Repeat with other five molds. Let rest for approximately 30 minutes. Bake at 425 degrees F. for 8-10 minutes, or until the top splits.
  2. Place each cake on dessert plate. Add a small scoop of Vanilla Bean Ice Cream and surround cake with a Roasted Pineapple Sauce (see recipe I’ve posted).