Perla Servan-Schreiber 4:27 p.m., December 20, 2022, amended at 4:51 p.m., December 20, 2022
Every Friday, food columnist Perla Servan-Schreiber gives us her best tips and tricks for making recipes.
THE CHOCOLATE MARQUIS
Respect !
You will be impressed, the tasting of this marquis installs silence.
More simple ?
impossible
TIME • Preparation: 30 minutes • Rest: 1 night
Prepare the night before
Organic ingredients For 8 to 10 people
· 1 C.
c.
decaffeinated Nescafé diluted in 5cl of hot water
· (optional)
200 g dark chocolate with 60% cocoa
100g butter
50 g of very good cocoa powder
· 2 eggs
10 speculoos (cut into small pieces)
70 g meringues, crumbled into large cubes
• 26 centimeter cake mold
In a saucepan, pour the coffee and melt the chocolate and butter cut into small pieces over low heat, stirring with a wooden spatula, without boiling (stop the heat as soon as the chocolate is almost melted).
Off the heat, add the cocoa, stir.
Wait 5 minutes then add the eggs barely beaten with a fork in a bowl.
Mix well with the spatula while turning so that the whole is perfectly homogeneous.
Add the broken speculoos and coarsely crush the meringues by hand, stir gently to combine well.
Pour into a silicone or metal cake mold previously lined with cling film.
Slide into the freezer overnight.
Take it out ½ hour before unmolding it on a dish.
Sprinkle with icing sugar.
Tips
Buy the meringues from a good pastry chef and crush them between the palms of your hands.
Cut the speculoos by hand into very small pieces.
A suggestion to the master or mistress of the house: take some more, you will thus free the gesture and the word of your guests who do not dare to help themselves