INGREDIENTS
115 g butter
70 g of dark chocolate with 70% cocoa (barry 76%)
2 eggs
100 g caster sugar
60 g flour
100 g pecans
For the chocolate cream:
16 cl milk
16 cl cream
2 egg yolks
50 g caster sugar
125 g dark chocolate (Nestle classic dessert)
1 sheet gelatin softened
For the icing:
130 g of milk chocolate (40% Barry for me)
4 cl cream
10 g butter
6 cl heavy cream
20 g caster sugar
12.5 ml water
DIRECTIONS
Prepare the cake:
Preheat oven to 170 °.Coarsely chop the toasted pecans, grated chocolate and melt over low heat in a double boiler or in the microwave. To melt the butter. In a bowl, mix the sheet sugar and eggs, then add the chocolate melted butter. Mix well. Add the sifted flour and pecans. Pour batter into a circle 22 cm in diameter covered with parchment paper and placed on a silicone mat. Bake 12 minutes, remove from oven, let cool and unmold onto a serving dish.
Prepare the chocolate cream:
Chop the chocolate and make it melt as before. Heat the milk and cream together. Beat the yolks and sugar, pour the milk-cream mixture on top and bake as custard. When the mixture coats the spoon, remove from heat and pour over the melted chocolate in batches, stir well and add the gelatin while it's still hot.Cover with a circle dessert 22cm rodhoïd diameter, place the biscuit base and pour the cream over having taken care to tighten the circle to avoid leakage (the cream is enough liquid). When the cream is cold, place in refrigerator overnight (or 4 hours in the freezer).
Prepare the frosting:
First make a sauce by breaking only 65 g chocolate into a large pot containing water, sugar and heavy cream. Bring to a boil over low heat and stir until the mixture is perfectly homogeneous (at least 5 minutes to reduce the sauce a little). Book. Grate the remaining chocolate and bring the cream to a boil. Remove from the heat and add the chocolate slowly, stirring with a spatula from the center outward. Let cool and add the butter into small pieces and chocolate sauce.Remove the cake from the refrigerator. Pour glaze over top of cake and store in the fridge for at least 2 hours.
Pierre Hermé advises to spread the frosting when its temperature is between 35 and 40 °.
