- 60 g flour
- 30 g cocoa powder
- 6 eggs
- 140 g sugar
- 30 g melted butter
- 4 tsp sugar
- 2 Tbsp water
- 160 ml heavy cream
- 160 g dark chocolate
Level of difficulty Average
Cost Average budget
Beat the egg whites stiff and then gradually add sugar and continue to beat. Add the yolks and mix just until incorporated. Sift flour and cocoa over the eggs mixture and stir with a whisk. Pour in butter and stir.
Divide batter into two parts and bake each in a large oven pan (30×38 cm), in a preheated oven on 190°C/375°F for about 10 minutes. Let baked biscuits cool down and then remove baking paper and cut each into half in the direction of the shorter side.
Boil all the ingredients and then brush each biscuit with the syrup.
Boil heavy cream and then pour it while hot over the chopped chocolate. Stir well with a whisk until chocolate melts
Let the ganache cool a bit, divide into 4 equal parts and then spread 3 parts over the 3 biscuits.
Put each biscuit with the ganache on top of each other and put the last biscuit on top. Put a larger cutting board on top and then something else on top of board (about 500 g of weight) and keep it in a fridge like that for about 10 minutes. Finally, spread the remaining ganache over the top biscuit. Leave it in the fridge overnight.
Dust with some decorative golden powder.
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