Festive cake constisting of three rum-soaked layers of chocolate Génoise filled with cinnamon chocolate ganache and praline buttercream (Le Cinghalais) from A Passion for Chocolate by Maurice Bernachon and Jean-Jacques Bernachon and Rose Levy Beranbaum

  • dark rum
  • ground cinnamon
  • cocoa powder
  • heavy cream
  • cake flour
  • superfine sugar
  • vanilla beans
  • eggs
  • dark chocolate
  • praline paste
  • 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.

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