Almond Soft-Heart Cake (Molten Callebaut)
A French-style almond-flavored fondant mini cake filled with Calisson candy.
Ingredients
butter (softened)
100 g
butter (for mold)
15 g
eggs
2
almond flour
60 g
powdered sugar
120 g
flour
120 g
flour (for mold)
20 g
bitter almond extract
3 drops
baking powder
1/2 bag
Callebaut callets (for filling)
6
Instructions
1
Preheat and prepare the mold
Preheat the oven to 200°C (position 6-7). Grease and flour the mold, then place it in the refrigerator to chill.
2
Make the batter
Whip the eggs and sugar until pale and white. Add the butter, flour, almond flour, baking powder, and bitter almond extract, then refrigerate the mixture.
3
Fill and bake
Pour 1/3 of the batter into the baking dish, place 1 Callebaut callet on top, then cover with the remaining batter. Bake for 10 minutes.
