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Whisk 5 egg yolks with 165g of sugar in a bowl.
Melt 165g of dark chocolate with 175g of butter in a double boiler.
Add this melted shuffle to the first preparation and mix well.
Add 60g of bitter cocoa and mix well.
Whip 165g of cold liquid cream into a firm whipped cream.
Gently add the whipped cream to the preparation.
Pour into a mold covered with parchment paper and put 12 hours in the fridge.
Make a ganache by melting 100g of dark chocolate and 5cl of liquid cream in a double boiler.
Cover the cake with the ganache and put it back in the fridge for 3 hours.
Turn out when ready to serve.
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🎤 thank
you for this recipe....yum yum yum... I'll try 😉) 🙁y):🙁y):🙁y):🙁y):🌹🌹🌹
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🙋🙋🙋🙋 hey!!!! it looks very nice this cake...... as soon as I get better, I try to
thank him, it's very nice to leave recipes
🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
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CAUTION: It is necessary to use icing sugar, it holds better. I forgot to mention it in the recipe.
Similarly, bitter cocoa must be in powder form.
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