Made with: Caraïbe 66%

Steps: 3

Serves 8

Preparation time : 30 minutes + 3 hours (resting time)

Recipe steps


  • 120gsoftened butter
  • 2gtable salt
  • 80gicing sugar
  • 30gground almonds
  • 1whole egg
  • 60gflour
  • 180gflour
  1. Combine the softened butter, table salt, icing sugar, ground almonds, egg and the 60g (2.1 oz) flour.
  2. As soon as the mixture is smooth, quickly add the remaining 180g (6.3 oz) flour.
  3. Roll out between 2 sheets of plastic or baking parchment and set aside in the refrigerator.
  4. Bake at 150/160°C, for approximately 15 minutes.


  • 30gCaraïbe 66%
  • 10gbutter
  • 1egg white
  • 10gcaster sugar
  • 1egg yolk
  1. Melt the CARAIBE chocolate and the butter to approximately 40/45°C. Meanwhile, whip the egg white with the sugar. As soon as it is white and fluffy, whisk in the yolk. Gently fold in the melted chocolate and the butter with a spatula.
  2. Bake in the oven at 180°C for 10 minutes.


  • 215gJivara 40%
  • 200gwhipping cream 35 % fat
  • 20gacacia honey
  • 70gbutter
  1. Bring the cream to the boil with the honey. Slowly pour one third of the hot liquid into the center of the melted chocolate *, stirring in small circular movements with a spatula. (1) Mix vigorously to create a glossy and elastic core. (2) Repeat twice more. (1 and 2) Take care to preserve the texture. Make sure the temperature of the ganache is approximately 40°C.
  2. Lastly, add the diced butter and process with an immersion blender.
  3. The chocolate can be melted in a bain-marie or in a microwave: - In a bain-marie: remove the pan from the heat and stir the chocolate continually to ensure it melts evenly - In a microwave: set the microwave to 400W maximum to prevent the chocolate from burning Important: never add water to the chocolate.

Assembly and finishing

When the sweet shortcrust is cool, pour on half the JIVARA Ganache and arrange the Flour-Free Chocolate Cake Insert on top. Add the remaining ganache.
Set aside in the refrigerator for two hours and serve at room temperature.

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