For 6 persons
- 25 gr. flour
- 50 gr. cocoa
- 150 gr. sugar
- 100 gr. melted butter
- 100 gr. Pecan Nut
- 5 egg yolks
- 10 gr. cinnamon powder
For the Swiss meringue:
- 300 gr. of sugar
- 5 egg whites
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30 mn. |
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45 mn. 180°C.(th.6)/400-425 °F |
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- Prepare Swiss meringue:
Mix egg whites and sugar in a bain-marie until the preparation is very hot (45 °).
Remove from water bath.
Whisk in electric mixer until completely cooled.
- Melt the butter and let it cool.
Preheat oven to 182 ° C. (th.6).
- Prepare the biscuit:
In a bowl whip the egg yolks and sugar until the mixture white.
Add cocoa. Whisk until the volume increases.
Stir with a whisk flour sifted and cinnamon and melted butter cold and Swiss meringue.
- Pour the preparation into a mold and butter and flour.
Sprinkle the pecans and Bake for 45 minutes.
French