molds for 2 failed 22 cm. 6 / 8 pers.
For failed cookies:
- 200 gr. Dark chocolate for baking
- 125 gr. butter
- 140 gr. powdered sugar
- 125 gr. flour
- 8 egg yolks
- 10 egg whites
- 1 packet of vanilla sugar
For filling:
- 1 jar of apricot jam
For the frosting:
- 125 gr. Dark chocolate for baking
- 10 gr. butter
- 25 cl. liquid cream
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30 mn. + 1 h. minimum au réfrigérateur |
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50 mn. 180°C.(th.6)/400-425 °F |
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- Prepare the biscuits:
Break the chocolate into pieces and have it melt in a bain-marie.
Melt the butter and let it cool.
Mix the egg yolks with the melted butter.
Preheat oven to 180 ° C (th.6).
- Mount the white snow closes incorporating midterm powdered sugar and vanilla sugar.
Then add the 1 / 3 of white snow in preparation for the chocolate and the rest very gently (by lifting with a wooden spoon from bottom to top). Add sifted flour and mix.
- Paper the bottom and sides of molds lacked parchment paper and pour half of batter into each mold. Bake cookies for 45 minutes.
Check doneness by sticking the tip of a skewer in the center of the cake it must be apparent sèche. A out of the oven, turn cookies over two grids pastry. Let cool.
- In a saucepan, heat the jam, and filter it.
Brush with a brush in one of the biscuits.
Place the second cookie on the first.
Brush the sides and top of jam.
- Prepare the frosting:
Melt chocolate pieces in a water bath with cream.
Add the butter smooth and well prepared.
Let cool and spread with a spatula over the entire cake.
Reserve in refrigerator at least 1 h.
Remove the cake from the refrigerator and wait 30 minutes. at least before tasting, decorate with some chocolate shavings on top of the cake and serve.
French