Pierre Hermé Chocolate Cake

Mini Dacquiose Cake in Chocolate Cream Chantilly

Pierre Hermé Chocolate Cake
(adapted from Pierre Herme)

Chocolate Cake
90 of hazelnut powder, 100 g of hazelnuts (you can replace this with any nuts you like), 100 g of icing sugar, 3 white eggs, 30 of granulated sugar

Preheat the oven at 165° celsius and grill a lit bit the hazelnuts. Let it cool and chop them evenly. In a separate bowl whisk the egg until it becomes stiff and little by little the granulated sugar. In another bowl combine the hazelnut powder with icing sugar, mix evenly; fold in this mixture into the whisked egg. Spread it over in a parchment paper about 1.5 cm thick . Sprinkle on the top the chopped hazelnuts. Bake it at 150° celsius for 20 to 30 minutes. Let it cool then cut it the shape you want.

100 g of crepe dentelle (any thin biscuit)
50 g of butter
40 g of chocolate

Crush the crepe dentelle using a rolling pin. Melt the butter and chocolate in bain marie. Mix evenly. Incorporate the crushed biscuit; spread this evenly on the top of the dacquoise. Put them in the fridge.

Chocolate Cream Chantilly
40cl of heavy cream
240 g of chocolate milk (you can use any type of chocolate)

Boil the heavy cream in a casserole. Cut the fire then add the chocolate. Mix evenly then put in the fridge for minimum of three hours. With the aid of electric beater, beat the mixture to make your chantilly. It will normally thicken after about five minutes of constant beating provided that the mixture is very cold. You can add an ice cube to facilitate the task. Spread over the chantilly over the cake.

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