Directly from the “King of Chocolate” here the recipes of the end of August….
Ingredients:
Cooked dough:
140 g Butter
140 g Chocolate 70%
100 g Yolks
90 g Egg Whites
140 g Caster Sugar
50 g Flour
Mousse:
140 g Butter
140 g Chocolate 70%
100 g Yolks
90 g Egg Whites
140 g Caster Sugar
Decoration:
50 g Cocoa Podwer
Edible gold leaf 24 karat
100 g Raspberry jelly
Method:
1) Cooked dough: melt the butter with the dark chocolate at 55 °C and then add the egg yolks. Whip the egg whites until stiff with the sugar and add the chocolate mass together with the flour previously sifted.
Put the dough in a mold with a diameter of 18 cm in an oven at 160 °C for about 40 minutes.
Let it cool.
2) Mousse: melt the butter with the dark chocolate at 55 ° C. Combine the egg yolks. Whip the egg whites until stiff with sugar and add to the mass of chocolate.
Place over the first dough cooked and put in the refrigerator to harden.
3) To complete: decorate with cocoa powder, raspberry jelly and 24 karati gold leaves.