This recipe makes enough for two cakes, either in 30/10 or 25/35 loaf tins, or in a rectangular Pyrex dish.
This is a cake for the summer; it should be kept in the freezer, not the refrigerator.
Remove from the refrigerator a quarter of an hour before serving, cut and serve.
Ingredients :
Two packs of Petit Beurre biscuits
300 grams of dark chocolate
200 grams of butter
4 eggs
Half a cup of sugar
For the vanilla cream:
1 sweet cream metouka (Shamenet metouka)
1 white chocolate pudding (or plain vanilla pudding)
Half a cup of milk
Preparation:
Melt the chocolate and butter in a saucepan over low heat, turn off the heat and quickly incorporate 4 egg yolks all at once and then one yolk at a time until a homogeneous texture is obtained.
In this process, the yolks are pasteurized and are safe to eat.
Refrigerate slightly.
In a bowl, beat:
Whisk 4 egg whites with half a cup of sugar for a strong and stable foam, then slowly add the chocolate and egg yolks, stopping and finishing the mixture by hand.
Preparing the vanilla cream:
Whip the sweetened cream with half a cup of milk and vanilla pudding mix for a stable whipped cream. (Keep a little cream in a piping bag for decoration.)
Assembling the cake:
1. Prepare a bowl with milk and a little instant coffee to moisten the biscuits
2. Place in a 35/25 rectangular mold and arrange a layer of milk-soaked biscuits.
3. Pour one-third of the chocolate mixture over the top and arrange another layer of biscuits, another third of the chocolate mixture, more biscuits, and finally the chocolate mixture.
4. Arrange the last row of biscuits and spread the vanilla cream on top. Using a piping bag, pipe rosettes on top for decoration.
Drizzle with melted chocolate and place in the freezer!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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