Elegeant cake consisting of three cherry-soaked layers of chocolate Génoise with praline buttercream filling and chocolate frosting (Le Caraque) from A Passion for Chocolate by Maurice Bernachon and Jean-Jacques Bernachon and Rose Levy Beranbaum
- cocoa powder
- crème fraîche
- cake flour
- hazelnuts
- superfine sugar
- vanilla beans
- eggs
- dark chocolate
- butter
- praline paste
- cherry liqueur
- egg yolks
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.