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French Chocolate Cakes

photofnie.jpg   Mould used :
1059.jpg


Flexipan® Charlottes
réf.  1059

Butter - 3 000 g
Dark chocolate - 3 000 g
Sugar - 3 000 g
Egg yolk - 1 200 g
Egg white - 1 800 g


Procedure :

Melt butter and chocolate. Beat egg yolks and sugar, then add in the chocolate mixture. Whisk egg whites until stiff and turn in the mixture. Place 30 g of the chocolate mixture in Flexipan® mats ref. 1059 and bake. Temperature : 170 degrees in a ventilated oven 
Time : 18 minutes
Leave to cool in the mould.
Add 40 g of the chocolate mixture on top and freeze.

Recipe by Michael Hjort
Bakery Konditoriet
Copenhagen, Denmark
Decoration
Sprinkle the cake with cocoa powder. Decorate with white chocolate.