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Preparation time : 30 minutes + 3 hours (resting time)
Recipe Step by Step
Sweet Almond Shortcrust
120g softened butter
2g table salt
80g icing sugar
30g ground almonds
1 whole egg
Combine the softened butter, table salt, icing sugar, ground almonds, egg and the 60g (2.1 oz) flour. As soon as the mixture is smooth, quickly add the remaining 180g (6.3 oz) flour. Roll out between 2 sheets of plastic or baking parchment and set aside in the refrigerator. Bake at 150/160°C, for approximately 15 minutes.
Flour-Free Chocolate Cake Insert
30g 12387 CARAIBE 66% FEVE 1KG
1 egg white
10g caster sugar
1 egg yolk
Melt the CARAIBE chocolate and the butter to approximately 40/45°C. Meanwhile, whip the egg white with the sugar. As soon as it is white and fluffy, whisk in the yolk. Gently fold in the melted chocolate and the butter with a spatula. Bake in the oven at 180°C for 10 minutes.
215g 12388 JIVARA LACTEE 40% FEVE 1KG
200g whipping cream 35 % fat
20g acacia honey
Bring the cream to the boil with the honey. Slowly pour one third of the hot liquid into the center of the melted chocolate *, stirring in small circular movements with a spatula. (1) Mix vigorously to create a glossy and elastic core. (2) Repeat twice more. (1 and 2) Take care to preserve the texture. Make sure the temperature of the ganache is approximately 40°C. Lastly, add the diced butter and process with an immersion blender. The chocolate can be melted in a bain-marie or in a microwave: - In a bain-marie: remove the pan from the heat and stir the chocolate continually to ensure it melts evenly - In a microwave: set the microwave to 400W maximum to prevent the chocolate from burning Important: never add water to the chocolate.
Assembly and finishing
When the sweet shortcrust is cool, pour on half the JIVARA Ganache and arrange the Flour-Free Chocolate Cake Insert on top. Add the remaining ganache.
Set aside in the refrigerator for two hours and serve at room temperature.
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