Pierrick Boyer joins Guillaume Brahimi and shares a classic French recipe with a twist.
Almond Chocolate Mi-Cuit:
Firstly roast almond meal while melting the butter.
Wisk in a mixing bowl, eggs and sugar to a soft peak.
Then add the eggs one at a time then add the almond meal, baking and cocoa powder previously sifted together.
Then at last, the chopped dark chocolate.
Bake in a cake ring with a silicon paper around so it’s easy to remove the ring.
Bake 14 minute at 180*c in a fan oven.
Whip all ingredients together to stiff peak
Mix all ingredients with a paddle
Then crumble on a tray and bake 10 min at 170C
Bake the mi-cuit, then place on a plate, have chocolate crumble on a place to hold the whipped cream.
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