Fondant Chocolat & Cacahuète
Directions
- 1Melt the dark chocolate and butter.
- 2Incorporate flour and unsweetened cocoa.
- 3Separate the egg whites from the yolks.
- 4Make your best meringue with the egg whites.
- 5Incorporate the yolks to your melted dark chocolate.
- 6Add your meringue little by little to your dark chocolate.
- 7Pour two-thirds of your preparation in a greased circle.
- 8Bake at 180 degrees during 20 minutes.
- 9Put the rest in the fridge.
- 10Crack your eggs, whip them and add the peanut butter, white chocolate and melted butter, and a mountain of flour.
- 11Pour this preparation on the first cooked cake, then cover it with the remaining chocolate preparation previously reserved in the fridge.
- 12Bake again at 180 degrees for 15 minutes.
Ingredients
- 200 g beurre
- 200 g chocolat noir (70%)
- 30 g cacao en poudre non sucré
- 30 g farine
- 1 pincée fleur de sel
- 6 oeufs
- 225 g sucre en poudre
- 100 g chocolat blanc
- 100 g purée de cacahuète
- 50 g beurre salé
- 2 oeufs
- 65 g farine T45
Equipment
bowlspatulamixerovenwhiskcircle mold
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