- large eggs - 5 pieces
- bitter chocolate - 270 Grams
- sugar - 1 cup
- unsalted butter - 5 items. spoons
- coffee or water - 2 items. spoons
- flour - 1/3 cup
- salt - 1 pinch
- bitter chocolate - 120 grams (glaze)
- thick cream - 1/2 cup (glaze)
- corn syrup - 2 teaspoons (glaze)
1. Preheat the oven to 175 degrees. Lubricate the split shape with oil and veneer with parchment paper. Lubricate with oil and sprinkle with flour. Shake off excess flour. Put the form on a baking sheet lined with parchment paper or a silicone rug. Chop the chocolate. Put the squirrels and yolks in different bowls. Place a bowl over the pot with boiling water, add chocolate, sugar, sliced butter and coffee to the bowl. Heat, stirring, until the chocolate and butter melt. Remove the bowl from the pan and give it within 3 minutes. 2. Using a rubber spatula, stir with yolks, adding one at a time, then with flour. With a mixer, whip the egg whites with a pinch of salt. Using a spatula add about one fourth of the proteins in the dough, mix and add the remaining proteins. Put the dough in the mold. 3. Bake the cake for 35 to 45 minutes. A thin knife inserted in the center should come out slightly dirty in chocolate. Allow the cake to cool in the form for 5 to 10 minutes. Turn the cake over the dish, remove the paper and cool to room temperature. 4. To make the glaze, place the chopped chocolate in a bowl. Melt the chocolate in a microwave or over a pot of boiling water. Bring the cream to a boil in a small saucepan. Pour the chocolate with hot cream and mix with a rubber spatula until the mixture becomes homogeneous. Stir with corn syrup. Pour glaze over the cooled pie and let stand at room temperature or in the refrigerator for 20 minutes.
Servings: 10