Chocolate Mont Blanc
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: French
- 186 gr. / 6.5 oz. eggs
- 150 gr. / 5 oz. sugar
- 150 gr./ 5 oz. flour
- 1 tsp baking powder
- 140 gr. / 5 oz. butter, melted
- 1 tsp espresso coffee
- 200 gr. / 7 oz. dark chocolate 60% cocoa
- 120 gr. / 4.5 oz. milk
- 200 ml 7 fl oz. heavy cream 35% fat
- 400 ml / 13.5 fl oz. heavy cream 35%
- 2 tbsp black or white rum
- 100 gr. / 3.5 oz. crème de marrons (sweet crème of chestnuts)
- 200 gr. / 7 oz. chestnut puree
- 200 gr. / 7 oz. chestnut cream
- 1 tsp confectioner’s sugar
- 2 tbsp black or white rum
- ½ cup milk
- 1 tbsp rum
- Some glazed chestnuts
- Confectioner’s sugar for dusting
- Preheat oven to 175° C / 345° F.
- Mix the eggs and sugar.
- Add the flour, baking powder and coffee.
- Add the butter and incorporate.
- Take a rounded pan or two rounded pans with diameter 20 cm / 8 in.
- If you use one pan pour all of the batter and bake for about 20 minutes.
- If you use two pans divide the batter equally and bake for about 16 minutes.
- Remove and let it cool.
- If you will use it immediately just let it cool and it will be ready.
- If you are going to use it the next day, let it cool and cover it with a cling film.
- Boil the milk.
- In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
- Incorporate and put aside.
- In your mixer bowl pour the heavy cream and whisk with the wire whip until it becomes thick as a Greek yogurt.
- Slowly, slowly add it to the chocolate batter and incorporate.
- If you will use it immediately put it in the freezer.
- If you are going to use it the next day put it in the fridge.
- In your mixer bowl pour the heavy cream and whisk again with the wire whip.
- When it thickens as Greek yogurt, add the chestnut cream and the rum and put your mixer in the slow speed and mix everything.
- Don’t mix to much or two strong; we don’t want the whipped cream to be spoiled.
- Put in the fridge.
- In your mixer bowl place everything and with the wire whip whisk them to incorporate.
- Take a metal ring with diameter 22 cm / 8.5 in.
- If you don’t have metal ring take a springform pan with removable sides with diameter 22 cm / 8.5 in.
- If you have used one pan for the cake, you must cut it in two pieces.
- If you have used two pans then you are perfectly fine.
- Take the first cake piece and place it on the bottom of the spring form.
- Brush it with the mixture of milk and rum.
- Pour the chocolate mousse so as to cover the cake and also the bottom that is not covered by it.
- Place the other cake and again brush it with milk and rum.
- Pour the whipped cream and again cover the cake and the space around it.
- With a long knife level it so as to be at the same height as the springform pan.
- Put in the freezer for half an hour.
- Take it out of the freezer.
- Put the chestnut puree in a piping bag with a small rounded pin and make little mountains with strings like spaghettis.
- On top of each mountain place one glazed chestnut and dust with confectioner’s sugar and serve.
Recipes by Nectaria Pantazopoulou
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/chocolate-mont-blanc/
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