Fondant Chocolat & Cacahuète

50 mins
Serves 1
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Directions

  1. 1Melt the dark chocolate and butter.
  2. 2Melt the dark chocolate and butter.
  3. 3Melt the dark chocolate and butter.
  4. 4Incorporate flour and unsweetened cocoa.
  5. 5Incorporate flour and unsweetened cocoa.
  6. 6Incorporate flour and unsweetened cocoa.
  7. 7Separate the egg whites from the yolks.
  8. 8Separate the egg whites from the yolks.
  9. 9Separate the egg whites from the yolks.
  10. 10Make your best meringue with the egg whites.
  11. 11Make your best meringue with the egg whites.
  12. 12Make your best meringue with the egg whites.
  13. 13Incorporate the yolks to your melted dark chocolate.
  14. 14Incorporate the yolks to your melted dark chocolate.
  15. 15Incorporate the yolks to your melted dark chocolate.
  16. 16Add your meringue little by little to your dark chocolate.
  17. 17Add your meringue little by little to your dark chocolate.
  18. 18Add your meringue little by little to your dark chocolate.
  19. 19Pour two-thirds of your preparation in a greased circle.
  20. 20Pour two-thirds of your preparation in a greased circle.
  21. 21Pour two-thirds of your preparation in a greased circle.
  22. 22Bake at 180 degrees during 20 minutes.
  23. 23Bake at 180 degrees during 20 minutes.
  24. 24Bake at 180 degrees during 20 minutes.
  25. 25Put the rest in the fridge.
  26. 26Put the rest in the fridge.
  27. 27Put the rest in the fridge.
  28. 28Crack your eggs, whip them and add the peanut butter, white chocolate and melted butter, and a mountain of flour.
  29. 29Crack your eggs, whip them and add the peanut butter, white chocolate and melted butter, and a mountain of flour.
  30. 30Crack your eggs, whip them and add the peanut butter, white chocolate and melted butter, and a mountain of flour.
  31. 31Pour this preparation on the first cooked cake, then cover it with the remaining chocolate preparation previously reserved in the fridge.
  32. 32Pour this preparation on the first cooked cake, then cover it with the remaining chocolate preparation previously reserved in the fridge.
  33. 33Pour this preparation on the first cooked cake, then cover it with the remaining chocolate preparation previously reserved in the fridge.
  34. 34Bake again at 180 degrees for 15 minutes.
  35. 35Bake again at 180 degrees for 15 minutes.
  36. 36Bake again at 180 degrees for 15 minutes.

Ingredients

  • 200 g beurre
  • 200 g beurre
  • 200 g beurre
  • 200 g chocolat noir (70%)
  • 200 g chocolat noir (70%)
  • 200 g chocolat noir (70%)
  • 30 g cacao en poudre non sucré
  • 30 g cacao en poudre non sucré
  • 30 g cacao en poudre non sucré
  • 30 g farine
  • 30 g farine
  • 30 g farine
  • 1 pincée fleur de sel
  • 1 pincée fleur de sel
  • 1 pincée fleur de sel
  • 6 oeufs
  • 6 oeufs
  • 6 oeufs
  • 225 g sucre en poudre
  • 225 g sucre en poudre
  • 225 g sucre en poudre
  • 100 g chocolat blanc
  • 100 g chocolat blanc
  • 100 g chocolat blanc
  • 100 g purée de cacahuète
  • 100 g purée de cacahuète
  • 100 g purée de cacahuète
  • 50 g beurre salé
  • 50 g beurre salé
  • 50 g beurre salé
  • 2 oeufs
  • 2 oeufs
  • 2 oeufs
  • 65 g farine T45
  • 65 g farine T45
  • 65 g farine T45

Equipment

bowlspatulamixerovenwhiskcircle mold
Fondant Chocolat & Cacahuète | Clip Recipe