4 Creative Ways to Incorporate Chocolate into Our Holiday Meals

For 8 people
Preparation 40 minutes
Cooking for 35 minutes in the oven. 6,180°C
1 mold with straight edges L 18 x H 7 cm
Difficulty: medium

For the cookie:

  • 6 eggs
  • 170g sugar
  • 40g cocoa
  • 50g melted butter
  • 1 pinch of salt.

For assembly:

  • 80 cl of whipped cream
  • 120g mascarpone
  • 50 g icing sugar
  • 40 Amarena cherries and their syrup
  • 1 bar of white chocolate.

1. Using a mixer, beat the egg yolks with the sugar – placing the bowl in a bain-marie – for 5 minutes, then remove from the bain-marie to cool.

2. Preheat the oven. 6. Grease the pan with 20 g of butter and line it with baking paper.

3. Gently fold the sifted flour and cocoa into the beaten eggs with a spatula. Add the 30 g of melted and cooled butter. Pour into the pan and place in the oven. When the cake is cooked, unmold it and let it cool on a wire rack. Prepare the day before and store in cling film.

4. Beat the whipped cream until stiff, incorporating the mascarpone and sifted icing sugar. Using a vegetable cutter, sliver the white chocolate bar kept at room temperature and set aside in a cool place.

5. Cut the cake into 3 discs of the same thickness. Using a brush, wet them with Amarena cherry syrup. Place a first disc on a plate, cover with 1/3 of whipped cream. Add 10 cherries and then add the 2nd. Start again and finish with the third disc. Cover with a generous layer of whipped cream and smooth the entire cake with a thin layer of whipped cream. Keep in the refrigerator.

6. When serving, cover the cake with chocolate shavings and add some Amarena cherries.

Leave a Comment