For 6 to 8 persons
- 500 gr. of macaroons from Saint-Emilion
- 125 gr. sugar
- 125 gr. butter
- 100 gr. chocolate rich in cocoa
- 10 cl. milk
- 10 cl. cognac
- 10 cl. water
- 1 egg yolk
For the frosting:
- 50 gr. chocolate rich in cocoa
- 15 gr. butter
- 2 to 3 tablespoons. Coffee Water
- Charlotte mold
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1 h. + 12 h. de réfrigération |
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12 h. sans |
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- Remove butter from refrigerator 30 to 40 minutes. before implementation, in order to soften at room temperature.
Work the butter with the sugar at length with a wooden spoon or mixer until a smooth cream.
- Grind in a bowl the egg yolk with milk. Melt the chocolate broken into pieces in simmering water bath.
Remove from heat and add milk to the egg.
Let cool before adding the butter-sugar mixture. Whisk to obtain a light and fluffy cream.
- Butter the charlotte mold.
Dampen a few buttons of water added cognac. Place them in the bottom of the mold in layers, a flat side down.
Garnish the sides of the same.
- Cover with a layer of chocolate cream.
Then alternate cream and macaroons, flat side up.
Cover the mold with a plate, add a weight to decrease the preparation and place in refrigerator for 12 h.
- Turn out the cake on a serving plate.
Prepare the glaze by melting on a water bath of chocolate broken into chunks.
Add the butter and a little water, mix well and coat the cake with the chocolate sauce dropping flows on irregular edges.
Serve chilled.
French