Europe 1 1:49 p.m., September 11, 2021
Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.
CHOCOLATE PIE
For 6 persons
For the pie
1 egg
50 gr of flour
15 gr of ground almonds
1 teaspoon of cocoa powder
40 gr of butter
15 gr of caster sugar
For the ganache
250 gr of dark chocolate
125 gr of milk chocolate
3 egg yolks
25 cl of semi-skimmed milk
25 cl of liquid cream
80 gr of caster sugar
For the mirror
2 gelatin sheets
6 cl water
50 gr of liquid cream
35 gr of cocoa powder
110 gr of caster sugar
For the tart: beat the butter and sugar in a mixer at low speed.
Add the ground almonds, egg, flour and cocoa.
Form a thick ball and flatten it slightly between your hands.
Reserve in the refrigerator for about 30 minutes.
Preheat the oven to 180 ° th 6.
Roll out the dough about 3 mm thick, place it in a pie dish and bake for 12 minutes.
For the ganache: Crush the 2 chocolates and mix them.
Bring the milk and cream to a boil.
In a bowl, whisk the egg yolks and the sugar until the mixture whitens, then pour the milk and the boiling cream on top.
Transfer everything to a saucepan and cook the preparation for a few minutes until it coats the spoon.
Pour this cream over the crushed chocolate and stir well.
Cover the tart base with this ganache and refrigerate for 3 hours.
For the mirror: in a saucepan mix 6 cl of water, the cream, cocoa and sugar.
Bring to a boil, stirring with a wooden spatula.
Soften the gelatin sheets in a bowl of cold water.
Wring them out and add them to the cocoa-based cocoa mixture.
Using a spatula, stir gently to avoid air bubbles.
Pour the mirror over the cooled chocolate pie.
Reserve in the refrigerator for 20 minutes.
Serve immediately very fresh.