**Ingredients : + Cocoa and Pecan Nut Cookie:

°50 grams of pecans

° 10 g of cornstarch

°30 g cocoa powder

°1 teaspoon baking powder

°pinch of salt

°1 teaspoon liquid vanilla flavor

°pinch of salt

°50 grams of pecan kernels

°Caramel with fleur de sel:

°200 grams of sugar

°2 tablespoons of water

°20 grams butter

°20 cl of light cream

°A sprinkle of Fleur de Sel

°2 eggs

°20 grams flour

°Dark Chocolate and Pecan Jelly:

°100g dark chocolate 74% cocoa

°2 sheets of gelatin

°13 cl of water

°50 gm pecansMascarpone cloud and fleur de salt caramel:

°2 egg yolks

°2 tablespoons of powdered sugar

°250gm mascarpone

°3 slices gelatin

°2 tablespoons of water

°1 tsp powder sugar

* Preparation:

 1- Cocoa and Cocoa Biscuits; In a food processor, beat 3 egg yolks with 80g of sugar until the mixture turns white.

2- Then add 50g of pecan powder, 10g of cornstarch, 30g of cocoa powder, 1 teaspoon of baking powder, 1 pinch of salt, 1 teaspoon of liquid vanilla flavor. 

Step 3 – Chocolate, Salted Caramel and Pecan Cake Beat the egg whites until stiff with a pinch of salt.Sweetly fold 3 batche to mix . Adding 50 g pecan kernels. Pour this preparation into a mold greased with butter and sprinkled with flour, then bake for 15 minutes at 180 degrees. 

Step 4 – Chocolate, Salted Caramel, Pecan Cake Turn the cake upside down, put it in a smalle circl, grease with butter & lined with baking paper on sides &; on bottom, filling it well.    caramel with fleur de salt; In a saucepan, putting 200 g sugar with 2 tsp of water.

 Step 5 – Chocolate Cake, Salted Butter Caramel, Pecans Get a brown caramel, then add 20 grams of butter, 20 cl of light and hot cream, a pinch of Fleur de Sel. Let the sauce thicken slightly before removing it from the heat and letting it cool. 

Beat two eggs with 20 grams of flour and mix with the caramel sauce. Pour everything over cocoa biscuits and bake for 25 minutes at 160 degrees. Place the cake on a serving plate, taking care to remove the parchment paper from the bottom. Dark chocolate and pecan jelly.

Melt in Bain Marie 100 grams of dark chocolate with 74% cocoa. Adding 2 gelatin sheets dissolv in 13 cl of hot water. Mix and add 50 grams of chopped pecans. Allow to thicken while cooling, before pouring in the caramel sweetness. Mascarpone & flur de sel caramel cloud; Beat 2 egg yolks with 2 tablespoons of powdered sugar until the mixture turns white.

Prepare the same caramel sauce as above. Save 1/2 for garnish, and mix the rest with eggs. Add 250 grams of mascarpone and beat for 4 minutes.

Stir 3 sheets of dissolved gelatin into 2 tablespoons of hot water. Failed again. Beat the egg whites with a tablespoon of powdered sugar until stiff.

Gently dab in Mascarpone cream. Cover the chocolate jelly with this cream, smooth it out with a spoon and put it in the refrigerator overnight.

The next day, the cake rings are removed from the heat and decorated with the remaining caramel sauce.
Enjoy !

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