Another lovely recipe for you to try last weekend from Chef Martial during Eurostar’s 15th Birthday in Paris.
Ingredients
Biscuit
Chocolate (66%): 200 grs
Butter: 150 grs
Sugar: 135 grs
Maizena: 10 grs
6 eggs (middle size)
Wheat flour: 80 grs
Powdered chocolate: 1 soup spoon
Ganache
Fresh liquid cream: 230 grs
Chocolate: 150 grs
Butter: 70 grs
Butter for molds
Sliced almonds
Ganache
Boil the liquid cream, pour on the chopped chocolate while stirring. Add diced cold butter. Spread over a plate (2cm thickness) and leave in the freezer. Shape disks of 2 cm diameter and keep in the freezer.
Biscuit
Melt chocolate slowly in a boiling water bath. Add the butter, stir well. Whip whole eggs and sugar together until it becomes like a firm mousse (the mixture will make a kind of ribbon). Add warm chocolate, and powders (maizena, flour and chocolate) and stir delicately.
Butter each mold and sprinkle with almonds. Keep them in the fridge while whisking up each cake. Fill each mold up to the three quarters, add in each one a disk of frozen “ganache” and keep in the fridge 15 minutes”. Cook in the oven at 210° during 8 minutes. Then turn each cake out and serve immediately.
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