Chocolate cake with Floc de GascogneTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Macerating time: overnight
Waiting time: 1 hour
Cooking time: 20 minutes
Difficulty: Average
Nutritional values
per 100 g
Energy:437.1 kcal
Proteins:5.6 g
Fats:31.7 g
Carbohydrate:33.7 g
Fibers:2.1 g
Sugar:7.2 g
Cholesterol:112 mg
Sodium:153.1 mg
Calcium:38.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Pastry
100
g
butter
70
g
icing sugar
1
vanilla bean
1
egg
170
g
flour
**Filling
90
g
single cream
100
g
dark chocolate 70% cocoa butter
50
g
butter
**Maceration (for the ganache)
50
g
raisins
100
g
white floc de gascogne
**Garnish
dark chocolate swirls
powdered sugar
METHOD
The day before
- Wash the raisins; drain them.
- Macerate them in 100 g white Floc de Gascogne.
Sweet pastry
- Beat the butter, sugar, vanilla seeds and egg, then add the flour.
- Place the pastry in the fridge to cool.
- Roll out the pastry and place in a 24 cm (10") pie dish. Let rest at least one hour.
- Bake at 160°C / 325°F for 15 to 20 minutes. Cool.
Filling
- Bring the cream to the boil and pour it over the grated dark chocolate.
- Mix well, add the butter, then the Floc de Gascogne and the well-drained raisins.
- Pour the mixture into the baked pastry shell and cover with shavings of chocolate then sprinkle with icing sugar. Refrigerate.
