Recipe: Patoch's chocolate fondant

Name: fondant choc du patoch
Prep time: 20 min
Total time: 320 min
Yield: 10 portions
Ingredients: 300 g voir 250 g de chocolat noir pâtissier1 litre de crème voir un peu moinsnoix de coco;noix de pécangateau de savoie:250 g de farine voir 200 g200 g de sucre voir 150 g vu que le gateau est à base de chocolat donc sucré4à5 oeufs en montant les blanc d'oeufs,et les jaunes d'oeufs mélangé au sucre en blanchiment extrème et incorporer ensuite la farine délicatement .mettre au four à 160 degrès 25 à 30 minutes ,laisser refroidir et démouler

By le patoch ★ ★ ★ ★ ★ 4/5 (6 reviews) Desserts

Prep 20 min

Rest 5h

Total 5h20

Servings 10 serv.

Ingredients for 10 servings

300 g or even 250 g of pastry-grade dark chocolate
1 liter of cream or a little less

coconut; pecan nutssponge cake:

250 g of flour or even 200 g
200 g of sugar or even 150 g given that the cake is chocolate-based so sweet
4 to 5 eggs by beating the egg whites, and the egg yolks mixed with sugar in extreme whitening and then gently incorporate the flour.
put in the oven at 160 degrees for 25 to 30 minutes, let cool and unmold

Step-by-step directions

put 300 grams of dark chocolate in a bowl with 3 tablespoons of cream, melt in the microwave, or in a bain-marie. Then whip 1 liter of cream into whipped cream at the limit butter, that is to say before the cream turns into butter, this is the most important point of the recipe for the lightness of the recipe
Wait until the chocolate is more than lukewarm to incorporate it very gently with a spatula and not a whisk without insisting on the stirring.
Make a sponge cake.
Then assemble the cake after the chocolate cream mixture has been refrigerated and is very cool.
You obviously need an open mold, that is to say a fairly high ring, if you don't have that, take a plastic bucket and cut the top 10 centimeters.
start by putting half of the sponge cake in the ring without forgetting to soak it with rum or see a personal syrup, put a first layer of chocolate with a little coconut and pecan nuts or nothing according to wishes, once the first layer is put back the second part of the sponge cake that you have cut horizontally, soak the sponge cake again, put a second layer of chocolate and decorate this with coconut white chocolate
etc... Put in the refrigerator for a few hours and to unmold take a long thin knife, dip your blade under hot water and go around the mold or bucket and your chocolate fondant cake is ready with several layers, I send you the photo of the cake before unmolding good luck and good tasting, it's a secret recipe that I learned in a casino in a gastro restaurant voilou!!!