Chocolate pyramid

For 8 people

  • 250 gr. flour
  • 200 gr. sugar
  • 50 gr. of cornstarch
  • 40 gr. cocoa
  • 1 / 2 packet of yeast
     
  • For the garnish:
  • Crème chantilly
  • 150 gr. candied fruit
  • Citron confit
  • Cocoa
  • Sugar Ice

 

30 mn.
35 mn. 200°C.(th.6/7)/425-450 °F

 


 

 

  1. Preheat oven to 200 ° C. (th.6 / 7)
     
  2. Mix flour, cornstarch, cocoa and sugar.
    In a bowl beat eggs and sugar until the laundry preparation.
    Stir in cornstarch mixture-flour-cocoa-sugar. Mix well.
     
  3. Pour into 2 round molds and Bake for 35 minutes. (to check the cake baking push a skewer in the center it must dry out) let it cool.
    Then cut each cake into 3 disks, then reduce the diameter of the disc to form the pyramid.
     
  4. Add the whipped cream, chopped candied fruit (citron confit of book for the scene) and go up the cake, alternating a layer cake, a layer of whipped cream finish with a layer of cake.
    Sprinkle with cocoa, decorate with candied citron and sprinkle with icing sugar.