An ideal cake for everyone, both for lovers of desserts and people who have gluten restriction (flour).
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Ingredients10 portions
Preparation
Melt the chocolate with the butter and let cool. Add salt, butter and yolks one at a time. Beat the whites with the sugar to the point of meringue. Add the meringue with the almond powder alternating. Put the mixture in a mold and bake at 180 until when the fingers press it does not sink but returns to its spongy shape.
For the filling: heat the cream to beat. Place the yolks with the sugar in a bain-marie and wrap until there is a homogeneous mixture and add the chocolate. For the bath: make a ganache with 150 grams of chocolate and 150 grams of cream. Let stand until you get a bright bath.
For the macaroni: beat the whites with the sugar spoon until you get a meringue. Sieve 150 grams of icing sugar with the 80 grams of almond powder, mix this with the meringue and with a sleeve in a tray with waxed paper arrange small balls (that will extend with the baking) to lean at 180 ° C until they are ready .
Cut the cake in half and add the chocolate filling.
Bathe with the chocolate bath and leave it to cool.
Stick the macaroni to the sides of the cake.
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