Mini Morello cherry mini gourmets
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 6/8 pers
- 200 g dark chocolate dessert (52% Nestlé dessert type)
- 200 g full-bodied dark pastry chocolate (64 or 70%)
- 45 g de farine
- 80 g almond powder
- 7-10 Tbsp 6 œufs
- 200 g de sucre
- 120 g de beurre
- 4 tbsp. Morello cherry jam (or bitter orange jam)
- 7-10 Tbsp sel
Directions
- 1
1 Melt the classic chocolate pieces in a double boiler. Separate the egg whites from the yolks.
- 2
2 Whisk the egg yolks with 150g of sugar until the mixture whitens. Stir in the flour, a pinch of salt and almond powder. Stir in the melted chocolate.
- 3
3 Whisk the egg whites until stiff with a pinch of salt and gently fold them into the mixture. Butter and flour a square tin and pour the dough into it. Bake for 35 to 40 minutes. Leave the cake to cool completely.
- 4
4 Unmould the cake and cut it into 6 or 8 rectangles. Cut each rectangle in half in the thickness. Garnish one side of 6 or 8 rectangles with morello cherry jam. Cover with another rectangle of cake.
- 5
5 Break or grate the full-bodied chocolate and place it in a double boiler in a bowl. Melt while watching the temperature until 50/55°c. Remove from the heat and cool to 28°C, stirring regularly. Put it back in the water bath until it reaches 30/32°c. Remove from the water bath, the chocolate will then be very shiny. Dip the mini cakes into it and leave to harden. Decorate as much as you like!
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