For 6 persons
- 125 gr. chocolate
- 125 gr. sugar
- 75 gr. almond powder
- 60 gr. butter
- 3 eggs
- 2 tsp. potato soup
For the crème anglaise:
- 1 / 2 l. milk
- 150 gr. powdered sugar
- 3 egg yolks
- 1 vanilla bean split
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30 mn. |
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30 mn 180/190°C.(th.6/6 1/2)/400-425 °F |
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- In a saucepan, melt the chocolate broken into pieces in a water bath.
Once it becomes soft, add the butter and mix.
- Separate the white of egg yolks.
In a bowl, work the yolks and sugar until the mixture is runny, then add the potato starch and almond powder.
Preheat oven to 180/190 ° C (th.6 / 6 1 / 2).
- Beat the white snow firm and gently add them to the preparation (by lifting with a wooden spoon from bottom to top).
Pour butter into a buttered mold and missed meal and Bake.
- Meanwhile, prepare the custard.
Turn out the cake, let it cool.
In paper baking prepare the serrated center, place it on the cake, sprinkle powdered sugar, gently remove the paper template.
Just before serving, decorate the center of picorettes and serve with custard.
French