The chocolate cake of Suzy (Pierre Hermé)Cause is there, I believe to have found the chocolate cake simple and flux, all the opinions one be unanimous: it is the best and tasted by far up to now in this style of cake there i.e. rich person and flux, dense and quite chocolate texture… One will not be astonished if it is signed Pierre Hermé, Master of pastry making par excellence!
I did mine with raspberries inside because I never resist to put raspberries in my preparations at the chocolate, the marriage of the chocolate and raspberries is my nice sin but it will be quite as delicious quite simply with the chocolate or with crystallized orange peels…
A receipt extracted the “My desserts to the chocolate” of Pierre Hermé
I did mine with raspberries inside because I never resist to put raspberries in my preparations at the chocolate, the marriage of the chocolate and raspberries is my nice sin but it will be quite as delicious quite simply with the chocolate or with crystallized orange peels…
A receipt extracted the “My desserts to the chocolate” of Pierre Hermé
FOR 1 CAKE FROM 8 to 10 PEOPLE:
finely chopped bitter chocolate 250g (preferably Guanaja Valrhona)
soft butter 250g at ambient temperature
sugar 200g
4 large eggs
70g of ordinary flour
To preheat the furnace with 180°C.
To dissolve the chocolate with butter. To mix and smooth the preparation.
To whip sugar with eggs until the mixture bleaches. Y to add the chocolate preparation then flour while mixing until all the flour is built-in.
To pour the paste in a sulphurized mould. To smooth the top and to charge for 30 minutes or until the cake inflates very slightly and lost of its brilliance on the top. To check cooking: the point of a knife planted in the middle it cake must bring out slightly mackled chocolate paste, thus cooking will be perfect.
To leave the cake the furnace and to let cool on a grid.
To taste the cake at ambient temperature, not frozen or tepid.
finely chopped bitter chocolate 250g (preferably Guanaja Valrhona)
soft butter 250g at ambient temperature
sugar 200g
4 large eggs
70g of ordinary flour
To preheat the furnace with 180°C.
To dissolve the chocolate with butter. To mix and smooth the preparation.
To whip sugar with eggs until the mixture bleaches. Y to add the chocolate preparation then flour while mixing until all the flour is built-in.
To pour the paste in a sulphurized mould. To smooth the top and to charge for 30 minutes or until the cake inflates very slightly and lost of its brilliance on the top. To check cooking: the point of a knife planted in the middle it cake must bring out slightly mackled chocolate paste, thus cooking will be perfect.
To leave the cake the furnace and to let cool on a grid.
To taste the cake at ambient temperature, not frozen or tepid.
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