Valrhona Flame Cake, experience the ultimate French romance and sweetness on the tip of your tongue

Melt Valrhona dark chocolate over a double boiler, add 80ml of milk and mix well, then beat in 4 eggs in two batches and mix until it forms a chocolate batter.

After the butter has softened to room temperature, add 140g of sugar and beat until pale.

Pour the chocolate mixture into the butter, stirring constantly as you pour to mix evenly.

Pour in 300g of cake flour, 40g of almond flour, 10g of cocoa powder, 4g of baking powder, and 6g of salt, and mix into a cake batter with no flour lumps.

Preheat the oven to 170°C in advance, spray the mold with releasing agent, and pour the cake batter into the mold.

Put the cake batter into the oven and bake for 40-45 minutes.

After baking, remove the mold and invert the cake to cool. Melt the milk chocolate in a water bath to make chocolate sauce.

After the egg whites are whipped into foam, gradually add 100g of granulated sugar in several portions and continue whipping until the meringue is clear in texture and can form vertical peaks.

After the cake has cooled, spread a thin layer of frosting on the surface. Place the remaining frosting into a piping bag and pipe it onto the cake, then heat with a torch or heat gun until it browns.

Put the chocolate sauce into a piping bag and pipe it around the edge of the cake, then finally sprinkle with crushed pistachios.