A very delicious and crunchy chocolate cake according to a recipe by pastry chef Pierre Hermé
My great passion for chocolate is well established and I know where it comes from ^^ For her birthday, my mom asked me to make her a chocolate meringue cake, I immediately thought of the “Autumn meringue” by Pierre Hermé. A chocolate-rich cake, both melting and crunchy, a real treat for chocolate lovers!
The preparation may seem long but technically, nothing insurmountable, so do not hesitate to give it a try, you will not regret it!
For the meringue
- 4 egg white
- 200 g caster sugar
- 3/4 tsp. Coffee vanilla extract
For the chocolate sauce
- 130 g dark chocolate
- 250 g water
- 125 g heavy cream
- 70 g caster sugar
For the mousse
- 270 g dark chocolate
- 250 g butter at room temperature
- 3 egg yolks
- 3 tbsp. tablespoons chocolate sauce
- 1 tbsp. tablespoons granulated sugar
- 6 egg white
For the icing
- 80 g liquid cream
- 100 g dark chocolate
- 20 g butter at room temperature
- 110 g chocolate sauce
- Preheat your oven to 150 ° C. Whip the whites until stiff, when they are almost firm add half the sugar and the vanilla before finishing to squeeze the whites. Incorporate the rest of the sugar with the spatula, gently lifting the preparation so as not to drop the egg whites.
- Using a pocket fitted with a smooth 8 to 10 mm nozzle, place 3 discs 20 cm in diameter on a sheet of baking paper. Place in the oven and cook with the door ajar for 3 hours, then leave to dry overnight in the oven off and closed.
- Put all the ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Once boiling, cook over low heat for 15 minutes until a coating consistency is obtained. Let cool.
- Melt the chocolate in a bain marie. Whip the butter to make it foamy then add the warmed melted chocolate. Apart, whip the egg yolks with the chocolate sauce, then mix the two devices and whisk again. Whip the egg whites until stiff with the sugar and then gently incorporate them into the appliance.
- Place a disc of meringue flat side down in an 22 cm baking circle lined with a rhodoid strip. Spread about 1/3 of the mousse on the meringue, overflowing well on the sides.
- Cover with the second disc of meringue, press lightly then add a new layer of mousse. Finally repeat the operation with the last disc of meringue and pour the remaining foam over it. Smooth the surface well and place the cake in the freezer for 2 hours.
- Bring the cream to a boil then pour it all at once over the chopped chocolate. Cover and let melt for a few minutes. Mix gently and let cool. Then add the butter and the chocolate sauce.
- Prepare a sheet of aluminum foil on which you lay a grid. Take the cake out of the freezer, place it on the wire rack and immediately cover with icing. You have to work quickly so that the icing smooths itself before setting. Collect the icing on the sheet of aluminum foil to make a second layer then place the cake in the fridge on the serving dish.
Once the cake is finished, wait at least 2 to 3 hours before tasting so that the heart is not too cold.