- 145 g of dark chocolate
- 7 egg yolks
- 250 g of caster sugar
- 300 g butter at room temperature
- 165 g bitter cocoa powder
- 500 g of single cream
- 50 g icing sugar
- 1 large box of biscuits
- to be soaked in coffee
Level of difficulty Easy
Preparation time 30mins
Cost Average budget
Melt the chocolate in a bain-marie.
In a bowl, put the 7 egg yolks and sugar. Beat for about 2 minutes. Gently mix in the melted chocolate to the eggs with a wooden soon.
In another bowl, soften the butter. Gently pour in the cocoa powder. Pour this mix into the bowl with the sugar, egg and melted chocolate mixture.
In a bowl with an electric mixer, whisk the cream and icing sugar into a whipped cream and add to the mixture above and continue to whisk.
Soak in the biscuits and line a cake mould with them (whatever shape). Pour the cream mix into the mould.
Refrigerate 2 to 3 hours.
Remove from the mould before serving on a plate.
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