Square layers of yellow Génoise with a chocolate filling and frosting and an encasement of nuts of your choice (Le Sévillan) from A Passion for Chocolate by Maurice Bernachon and Jean-Jacques Bernachon and Rose Levy Beranbaum

  • crème fraîche
  • cake flour
  • Grand Marnier
  • nuts of your choice
  • superfine sugar
  • eggs
  • dark chocolate

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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