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The Rain

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Submitted By moorghensabrina
Words 357
Pages 2
‘ Forêt noire’
Ingrédients : * 6 oeufs * 250 g de sucre * 120 g de farine * 30 g de fecule * 30 g de cacao * 400 g de creme fraiche liquide * 150 g de griottes * 1 dl de kirsch * 100 g de sucre (pour le sirop) * 100 g de copeaux de chocolat

Préparation :
La génoise au chocolat

1. Montez au fouet les oeufs avec 200 g de sucre 2. Incorporez délicatement la farine, le cacao et la fécule tamisés 3. Garnissez le moule à manqué beurré de 28 cm de diamètre 4. Faites cuire la génoise au chocolat à 200 ° (th.6-7) durant 35 min 5. Laissez refroidir la génoise avant utilisation.

La garniture :

1. Coupez la génoise en 3 parties 2. Faites cuire un sirop avec 100 g de sucre et 50 g d’eau 3. Montez la crème fraiche avec 50 g de sucre en chantilly 4. Egoutter les griottes et ajouter le kirsch au sirop froid 5. Imbibez le fond de la génoise avec le sirop et garnissez-le d’une couche de crème chantilly 6. Répartissez la moitié des griottes dans la crème 7. Disposez le second disque de biscuit, imbibez-le de sirop au kirsch et garnissez-le d’une couche de crème chantilly 8. Disposez le reste des griottes dans la crème chantilly (en prenant soin d’en garder pour le décor) 9. Poser le dernier fond de génoise et imbibez-le avec le sirop 10. Couvrez le biscuit avec la chantilly et décorez la Forêt noire avec les copeaux de chocolat sur le côté et le dessus 11. Décorez la Forêt Noire de rosaces de chantilly surmontées d’une griotte

GÂTEAU AU CHOCOLAT (4 personnes)

INGredients :

125 g de chocolat
75 g de beurre
3 oeufs
125 g de sucre
3 c à soupe rases de fécule (ou maïzena)

PREPARATION
1
Mélanger 125 g de chocolat fondu avec 75 g de beurre ramolli.
Y ajouter 3 oeufs entiers battus avec 125 g de sucre, puis, en dernier, 3 c à soupe rases de fécule (ou maïzena).
2
Cuire à 180° à peine 20 min (le couteau ne doit pas ressortir sec).

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