eggs: 5 pieces
powdered sugar: 150 g
Wheat flour: a hundred thirty five g
Uns-weetened powder cocoa: 15 g
liquid cream: 20 cl
Daark chocolate: 200 grams
Peanut oil: 8 cl
Dark chocolate: 150 grams
Soft butter: 10 grams
Wheat flour: 10 g
Enough for 6 people
To prepare the cookie, begin by preheating the oven to 200°C (67). Next, combine butter and flour in a mixing bowl. Then, mix the flour and cocoa powder together. In a blender, beat 3 eggs and sugar until the mixture becomes very foamy and triples in volume. Gradually blend the flour and cocoa mixture into the egg mixture with the assistance of Marie. Pour the batter into a cake pan and bake at 200°C for 20 minutes. Once baked, allow the cake to cool completely.
To prepare the ganache, place chocolate chips in a salad bowl. In a saucepan, heat the cream until it boils, then pour half of it over the chocolate chips. Once the chocolate has melted, gently stir the mixture, starting from the center of the bowl and working towards the edges. Add the remaining cream and ensure that the mixture is cooled.
For the ice cream, melt butter and chocolate in a double boiler.
To decorate the cake, once it has cooled completely, slice it into three layers. Spread a layer of ganache between each layer of cake, and then apply a final layer of ganache on top. Pour the hot side dish over the cake and use it to cover the entire cake. Store the cake in a cool place and always keep spare parts on hand.