To reach culinary orgasm, serve this entremet with homemade custard; this will highlight its strength while bringing sweetness, a scoop of old-fashioned vanilla ice cream can also do the trick. Go!
GENERAL INFORMATION
INGREDIENTS
For the cream:
For the icing:
THE PREPARATION
For the cookie first!
Preheat the oven to 150°C (th. 5), in convection mode. Heat a non-stick pan and roast the hazelnuts, 3 min. Melt the chocolate and butter over low heat. Quickly beat the eggs with the sugar then add the warm chocolate-butter mixture. Incorporate the flour in 3 times then the hazelnuts.
Pour the batter into a ø 22 cm springform pan. Bake for 15 mins. Let cool, unmold and let cool on a wire rack.
For the cream now
Soften the gelatin in a bowl of cold water. Break the chocolate into small pieces and melt it in a bain-marie. In a bowl, beat the egg yolks and sugar.
Heat the milk and cream together until boiling. Pour over the eggs, whisking, then transfer to the saucepan and thicken over very low heat, whisking constantly. Pour over the chocolate, mix then incorporate the well-drained gelatin. Let cool.
Surround the biscuit with a rhodoïd band and put it back in the mould. Pour the cream over it and place in the freezer (straight up) for 4 hours.
And finally!
After 4 hours, prepare the icing:melt 50 g of chocolate and the liquid cream over very low heat. Emulsify with a flexible spatula and incorporate the butter. In a saucepan, gently heat 12.5 cl of water with the rest of the chocolate, the heavy cream and the sugar, while mixing, to obtain a smooth texture, 10 min. Leave to cool to 35°C.
Unmold the cake and gently remove the rhodoïd. Place it on a rack and pour the frosting over it, spreading it with a large flexible metal spatula. Decorate with chocolate shavings or toasted crushed hazelnuts. Refrigerate 2 hours.
That's it! Very very good appetite.
