Ingredients
Cake Mixture
100 g / 3.5 oz Butter
125 g / 4.4 oz Accra 62%
60 g / 2.1 oz Honey
30 g / 1.0 oz Almond Flour
80 g / 2.8 oz Whole eggs
100 g / 3.5 oz Flour
20 g / 1 pinch Lemon Zest

Ganache
200 g / 7.0 oz Accra 62%
10 g / 1 pinch Lemon Zest
300 g / 10.5 oz Heavy cream
30 g / 1.0 oz Glucose
70 g / 2.4 oz Butter

Preparation
Cake Mixture
Cream butter in a bowl. Gradually add melted Accra 62% and honey. Beat until mixture is fluffy. Beat in the whole eggs and almond flour. Sieve the flour and beat this into the creamed mixture.

Ganache
Boil the cream and glucose together with Lemon Zest. Pour it slowly over the chopped Accra 62%. Cool down to 30°C/86°F. Add soft butter and stir to get a smooth Ganache.

Setting
Pipe the mixture into prepared moulds (about 12 oval savarins moulds) and bake in preheated oven at 200°C /392°F for 20 minutes.

Decoration
Pour the Couverture filling on top of the savarins when they are completely cold. Dust with icing sugar and decorate with small chopped Accra 62% classic Couverture pieces.

Specialty Ingredients
#31102  FELCHLIN-Swiss ACCRA 62%
#22301  FELCHLIN-Swiss LEMON ZEST
#90434 GLUCOSE
#90350  Almond Flour