We close also this month with a new recipe od Ernst Knam.
INGREDIENTS
Short pastry with cocoa: | 100 gr. flour | 100 gr. bitter cocoa | 60 gr. butter | 50 gr. granulated sugar | chemical yeast (2gr.) - salt a vanilla pod (a pinch) | 1 yolk |
for the frangipane cream: | 100 gr. granulated sugar | 100 gr. almond flour | 50 gr. flour 00 | 40 gr. dark chocolate 60% in grain | 10 figs | 50 gr. Jelly
METHOD
Sift the flour together with a pinch of salt on the work surface, then add the yeast and the chocolate. Mix well and then form a fountain in the center: shell the egg, softened butter and sugar. Work the dough with your fingertips gradually incorporating all the ingredients and the rest of the flour. When the dough is well mixed then you will need to form a ball and let it rest for at least a couple of hours.
Prepare the cream: add the soft butter together with the pieces in a bowl and then work it (by hand or with the blender) until the sugar has completely melted. Beat the egg and add it to the wire. Add the almond flour and pistachios with a wooden spoon. Add the chocolate and stir until you have obtained a homogeneous mixture: leave it in the refrigerator covered with the film.
Now roll out the short pastry creating a thickness of about 3 cm and then place it inside a buttered and floured mold, then let it rest for about an hour. Now assemble the cake: fill the mold with the frangipane cream up to half height and then arrange the figs that you will have cut in half arranging them with the concave part down. Bake in a hot oven 180 ° for about 45 minutes and then take out your cake from the oven.
Melt the jelly with a little cold water and let it boil for about ten minutes then brush the cake and let it bind, then serve.