1. Melt 100 g of chocolate in a bainmarie.

Remove from heat, add 100 g of

butter cut into small cubes, mix to
a smooth preparation. Butter small
molds with the remaining butter.
2. Preheat oven to 180�C (th.6).
Break the eggs into a bowl, add
the sugar, almond powder, whisk
vigorously until frothy, then add
the chocolate mixture and butter,
and final

2. Preheat oven to 180�C (th.6).

Break the eggs into a bowl, add
the sugar, almond powder, whisk
vigorously until frothy, then add
the chocolate mixture and butter,
and finally the flour mixed with the
yeast.
3. Divide the dough into the molds,
without filling them completely. Bake
for 15 min.
4. Melt the remaining chocolate in
a bain-marie. Turn out the cakes,
top them with melted chocolate and
decorate with pecans and serve warm
or cold.
150 g chocolate for baking
100 g of sifted flour
1/2 teaspoon baking powder
120 g butter
3 eggs
100 g soft brown sugar
100 g almond powder
60 g of pecans
For 4 people
Preparation 30 min
Cooking time 15 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
21
fluffly Chocolate cake
and cherries
1. Mix the chocolate melted over a
bain-marie with 4 whole eggs yolks,
flour and almonds. Add the egg whites
beaten stiff.
2. Preheat oven th.6 (180�C). Pour
the mixture into 4 buttered molds.
Add a cherry and bake 15 min.
3. Beat the 4 egg yolks with sugar.
Put in a water bath by adding 5
tbsp. of cherry juice. Remove from
the water bath as soon as the cream
thickens.
4. Whisk the cream cold cream. Add
the icing sugar and mix with cream
eggs and sugar.
5. Turn out the icing, top with
cream and serve immediately.
150 g dark chocolate
100 g ground almonds
50 g caster sugar
50 g icing sugar
20 g flour
4 eggs + 4 egg yolks
15 cl single cream
30 g butter
100 g of cherries in alcohol
For 4 people
Preparation 1 h
Cooking time 20 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS
one more recipe +
Fluffy white chocolate
Cut 150 g white chocolate into pieces and
melt in a water bathwith 50 g of cream. Once
melted, mix with 100 g powdered sugar, 1
packet of vanilla sugar, 80 g ground almonds.
Stir in 3 egg yolks one by one. Beat the egg
whites until stiff with remaining 1 pinch of
salt and gently add to the mixture. Pour into
a mold and bake about 30 min. Serve warm with
raspberry jelly or roses.
22
23
Pure chocolate fondant
For 6 people
Preparation 35 min
waiting time 30 min
cooking time 12 min
Recipe_PRISMAPIX
PHOTO_MARIELLE-GAULT
1. Prepare the fondant. Melt the chocolate
broken into pieces with the butter. Stir and
let cool. Beat 4 egg whites and stir in powdered
sugar. Add 1 tbsp. of stiffly egg whites into
the melted chocolate. Mix and add an egg yolk
and flour. Stir in the remaining whites. Cool
and refrigerate.
2. For the ganache, boil the cream. Add spices
and the zest out of the heat and set aside
for 30 min. Filter, bring to boil again, then
pour over the chocolate and the chopped praline
filled chocolate. Mix and then fill in a loaf
pan lined with parchment paper. Keep in the
freezer.
For the ganache
60 g dark chocolate chopped
15 cl of cream
60 g of praline filled
chocolate
4 pinches of cinnamon
2 star anise
zest of 1/2 lime
For the cream
25 g of cocoa
60 g powdered sugar
15 g butter
3. Preheat the oven th.6 (180�C). Cut 6 squares
in the cold ganache. Fill 6 moulds halfway with
the fondant, add a square of ganache, complete
with fondant. Bake for 8 min.
4. Mix and heat the ingredients of the cream
over medium heat. Let stand for 2 min. the
fondants out of the oven before removing from
pan. Serve surrounded by chocolate cream.
For the fondant
100 g dark chocolate
25 g of sifted flour
25 g powdered sugar
15 g butter
4 egg whites + 1 yolk
24
Chocolate fondant
200 g of chocolate
to make pastries
150 g salted butter
3 eggs
100 g of caster sugar
15 g flour
6 tbsp. of cream
1. Melt the pieces of chocolate with the butter
in a bain-marie or in the microwave medium power.
Make it smooth. Preheat oven th.6 (180