Difficulty:[usr 3]
Preparation of the softness: Melt the chocolate and butter separately in a bain-marie. Beat whole eggs and sugar. Add the chocolate and butter to the egg and sugar mixture. Mix everything well and add the flour to this mixture. Generously butter individual terracotta ramekins and sift with flour. Place them in the freezer for 1/4 hour.
Preparation of the raspberry ganache: Boil the cream, pour twice over the chocolate to melt it. Add the raspberry purée to the white chocolate and cream. Put this preparation in ice cube molds and leave to set in the freezer.
Preparation of the Pineau des Charentes cream :Whip the cream and sugar. Stir in the Pineau to marble the cream.
Cooking the sweets: Butter and flour the ramekins. Fill the bottom with the fluffy mixture. Place a raspberry ganache tablet in the center of the chocolate mixture. Cover the device with fluffy. Preheat the oven and bake the cakes for 10 minutes at 210°C. Sprinkle the fluffy cake with icing sugar when it comes out of the oven.
Training: In a large plate, place a good spoonful of Pineau des Charentes cream in the center and spread it evenly, making a circle 15 cm in diameter. Place the fluffy top. You can also make a nice quenelle of this pineau cream and place it nearby. You can decorate this dessert with a few fresh raspberries.
Culinary Ideas from Chef Hubert
