Chocolate-brown delight

This creamy dessert will delight chocolate fanas, who will also be able to discover the subtle alliance with chestnuts.

For 4 people


For the cake:

125 g melted dark chocolate

2 eggs

1 egg yolk

2 egg whites whipped in snow

50 g toasted chopped hazelnuts

3 g potato starch

For the ganache:

75 g butter

75 g dark chocolate

75 g icing sugar

1 tablespoon liquid cream

For the creamy chocolate:

2 egg yolks

20 g caster sugar

10 cl milk

10 cl liquid cream

100 g dark chocolate

For the chestnut cream:

30 cl of cold cream

3 tablespoons chestnut cream

A few pieces of glazed chestnut

Preparation: 40 min. Refrigeration: 4 h. Cooking: 15 min


Step 1

Prepare the chocolate cream. Whisk the yolks with the powdered sugar. Heat the milk and the cream then pour this hot mixture over the whipped eggs. Pour everything back into the pan then place on low heat and cook very gently like a custard.

2nd step

Chop the dark chocolate and then pour the hot cream over the chopped chocolate. Mix well, let cool and pour this preparation into a smooth piping bag and refrigerate for 4 hours. Place all the ganache ingredients in a double boiler and let them melt. Smooth well and let cool.

Stage 3

Preheat the oven to 160 ° C. Whisk the eggs with the yolk, add the starch, the melted chocolate and stir in the egg whites. Spread this preparation on a non-stick baking sheet then sprinkle with hazelnuts and bake for 10 minutes. Let cool. Cut two 10 x 15 cm cookie sheets and cut small stars from the rest of the cookie. Spread the ganache on the 2 plates then superimpose one on the other. Place the chocolate cream sausages on the bottom of the cookie, then spread the pieces of glazed chestnuts on the creamy. Put everything in the fridge.

Step 4

Meanwhile, whip the very cold liquid cream in whipped cream then gently fold in the chestnut cream. Garnish a pastry bag fitted with a fluted tip with this preparation and then place whipped cream toupees regularly on the cake. Spread the stars on top and refrigerate until ready to serve.

Read also

Chocolate and carambar mousse

Express chocolate profiteroles

Magic chocolate cake


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