Melt the chocolate with the butter and let it cool slightly. Add the salt, butter, and egg yolks one at a time. Beat the egg whites with the sugar until they reach meringue consistency. Fold in the meringue with the almond flour alternately. Pour the mixture into a mold and bake at 180°C until, when pressed with your fingers, it springs back to its fluffy shape.
For the filling: heat the heavy cream. Place the egg yolks with the sugar in a double boiler and whisk until a homogeneous mixture is achieved, then incorporate the chocolate. For the glaze: make a ganache with 150 grams of chocolate and 150 grams of cream. Let it rest until a shiny glaze is obtained.
For the macarons: beat the egg whites with the tablespoon of sugar until a meringue is achieved. Sift 150 grams of powdered sugar with 80 grams of almond flour, mix this with the meringue, and using a piping bag, place small balls on a baking sheet lined with parchment paper (they will spread while baking) and bake at 180°C until ready.
Cut the cake in half and add the chocolate filling.
Glaze with the chocolate glaze and let it cool slightly.
Attach the macarons to the sides of the cake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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