TARTE AU POIRES CHOCOLAT RECETTES RECIPE
|250 g flour|
|1 teaspoon baking powder (4 g)|
|220 g butter at room temperature|
|120 g agave syrup|
|50 g dark chocolate|
|A pinch of salt|
|20 g unsweetened cocoa|
|80 g milk|
|3 peeled pears|
|110 g dark chocolate|
|110 ml cream|
|1 or 2 tablespoons of water|
- Preheat your oven at 180 degrees.
- Mix the butter and agave syrup a few minutes in your food processor.
- Add the eggs one by one (at this point your mixture won’t be homogeneous), then the melted chocolate (use a double boiler).
- Sift the flour, cocoa, baking powder and salt into a bowl.
- Add the powders and the milk (alternate 3 times) to the mixture.
- Butter your mold generously.
- Pour 1 cm of batter into your mold then put the peeled pears.
- Add the rest of the batter.
- Bake for 50 minutes and let cool down on a grid.
- Heat the cream and pour it on the chocolate, whisk and add the water to get a smooth topping.
- Coat your cake and enjoy!
TARTE CHOCOLAT PRALIN RECETTES RECIPE
Total time: 0S
Prep time: 0S
Cook time: 0S
|125 g raspberries (for the raspberry sauce)|
|1/4 lime juice (for the raspberry sauce)|
|25 g sugar (for the raspberry sauce)|
|1 tablespoon honey (for the raspberry sauce)|
|200 g dark chocolate (for the chocolate mousse)|
|80 g butter (for the chocolate mousse)|
|50 g sugar (for the chocolate mousse)|
|240 g or 7-8 egg whites (for the chocolate mousse)|
|40 g or 2 egg yolks (for the chocolate mousse)|
|100 g raw hazelnuts (for the praline) (for the praline)|
|100 g raw almonds (for the praline)|
|135 g caster sugar (for the praline)|
|35 g water (for the praline)|
|180 g water (for the icing)|
|218 g sugar (for the icing)|
|75 g cocoa powder (for the icing)|
|6 sheets of gelatine (12 g) (for the icing)|
|150 g liquid cream 30% fat (for the icing)|
|65 g flour (for the crumble)|
|65 g almond powder (for the crumble)|
|65 g sugar (for the crumble)|
|65 g cold butter (for the crumble)|
|1 teaspoon baking powder (3-4 g) (for the crumble)|
|2 pinches of flower salt (for the crumble)|
|85 g crispy crepes (for the biscuit)|
|30 g butter (for the biscuit)|
- Prepare the raspberry sauce.
- Get the juice from the lime.
- If you have a Thermomix, put all the ingredients in the bowl for 6 minutes, speed 5 at 80 degrees.
- Then go to step 8.
- If you don’t have a Thermomix, put all the ingredients in a pan.
- Cook gently for 12 minutes with a cover on your pan.
- Mix your sauce.
- Sift the sauce to take away the seeds.
- Let it cool down.
- Pour in your insert molds. Freeze for at least 3 hours.
- Prepare the chocolate mousse.
- Whip the egg whites with the sugar until you get a foamy mixture.
- Melt gently the chocolate and butter in a double boiler.
- Then put the egg yolks in a large bowl. Add 1/4 of the chocolate/butter slightly cooled down. Blend.
- Repeat with the second quarter of chocolate/butter. Then with the third.
- Gently add 2 tablespoons of whisked egg whites and whip until you have an homogeneous mixture.
- Add the last quarter of chocolate/butter.
- With a spatula, mix the rest of the whisked white eggs (add 1/3 and mix, then 1/3 and 1/3).
- Pour the mixture in your molds up to half. Place a frozen piece of raspberry sauce and cover with more mousse.
- Set aside in your freezer for at least 6 hours (a whole night is better).
- Prepare the praline paste.
- Pour the water and sugar in your cocotte.
- When the temperature hits 116 degrees (or whan you have 5-6 mm bubbles), add the almonds and hazelnuts.
- Cook at medium heat while mixing with a wooden spatula for 20 minutes.
- You will coat the dried fruits with sugar. It will get white first (with a sandy texture) then it will caralemize.
- When you get a nice auburn color, stop cooking.
- Pour your almonds and hazelnuts on a silicon mat or a Teflon large plate. Spread them so that they will cool down properly.
- When they have cooled down, place them in your food processor bowl.
- Mix 3 times, wait 5 minutes between each time. You will get a dry powder first. Then a more shiny and oily powder. And finally a smooth praline paste.
- Prepare the icing.
- Place the sheets of gelatine in a bowl with cold water.
- Pour the water, sugar, cocoa and cream in a sauce pan. Heat until it boils whilst whisking.
- Remove from the heat, sift and add the gelatine sheets. Mix.
- Place a cling film on the surface of the icing and let cool down (you will use this icing with a temperature between 30 and 35 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the icing.
- Prepare the crumble.
- Preheat your oven at 150-160 degrees.
- Mix the flour, sugar, almond powder, baking powder and flower salt in a bowl.
- Add the cold butter and mix (it’s easier with your fingers).
- Spread the crumble pastry on your baking mat.
- Bake for 30 minutes (your crumble should be golden).
- Let cool down.
- Prepare the biscuit.
- Pour the crumble in a bowl. Add 90 g of praline paste and mix. Then add the crumbled crispy crepes dentelles and melted butter. You will get a sticky mixture.
- Place it in your pastry rings. Press in order to have a compact and leveled surface.
- Set aside in your fridge for at least 2 hours.
- Make the final mounting (this is it!!).
- Remove the pastry rings from the biscuits.
- Get your mousses out of the freezer and place them on a grid. Below the grid, put a plate below.
- Pour at once the icing (with temperature between 30 and 35 degrees) on the frozen mousses.
- Leave to rest 2-3 minutes and place each mousse on a biscuit.
- Decorate as you like and set aside in your fridge until serving (3 hours at least so that the mousse can defrost).
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