Chocolate amants

Chocolate amants

By
From
A la Mere de Famille
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
170g icing sugar
70g ground almonds
6 egg whites
70g plain flour
30g unsweeteened cocoa powder
100g unsalted butter, melted

For the filling

Quantity Ingredient
120g single cream
85g dark chocolate, (70% cocoa)
30g unsalted butter

For the topping

Quantity Ingredient
dark chocolate

Equipment

Quantity Ingredient
ingot-shaped silicone baking moulds
acetate sheet

Method

  1. Making the cakes

    Preheat the oven to 180ºC. Lightly grease ten ingot-shaped moulds. Combine the icing sugar, ground almonds, egg whites, flour and cocoa in a mixing bowl. Add the melted butter and stir to combine. Pour the batter into the moulds (about 50 g per cake) and bake for 12 minutes.
  2. Making the filling

    Put the cream in a saucepan and bring to just below boiling point, then pour into a bowl over the chocolate. Combine to melt the chocolate and make a ganache — it should be smooth and shiny. Add the butter, stir to combine, then refrigerate until needed.
  3. Topping and assembly

    Temper the dark chocolate in a saucepan over low heat: Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water.
  4. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  5. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  6. Spread a thin layer over an acetate sheet. When it is almost set, cut out rectangles to fit the top of each ingot-shaped amant. Place the chocolate in the refrigerator for 10 minutes between two trays to keep it flat. Spoon or pipe a line of chocolate filling on top of each cake and cover with a rectangle of chocolate.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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