Here is the recipe of an easy and tasty chocolate cake fondant from Guy Martin triple star 🌟 Michelin from my favourite restaurant le grand Vefour in Paris!
Ingredients: 150 gr of chocolate 3 eggs 150 gr of flour 90 gr of sugar 50 gr of butter 1 tbsp unsweetened cacao One table spoon cold water
Mix sugar and eggs with a mixer till they get whiter. Melt the chocolate and add to it the melted butter . Mix the 2 previous preparations together. Add bit by bit the flour, whisking gently. Add the Cacao powder and water. Put in a greased oven dish. Bake at 180 deg Celsius for 15 mn if you like it fondant or 20 if you like it more cooked. There is not much sugar so if you like it more sweet you need to put more sugar at the beginning up to 150 gr instead of 90 gr.
Whipping cream for pavlova (see recipe on the website)
Pour in a mixer bowl the egg white, start mixing low speed, when the egg white start bubbling increase the speed to medium then high, start adding the crystal sugar in 3 times within 5 mn, then add the white vinegar spoon and add again the powder sugar within another 5 mn in 3 times.
When the consistency is firm the Meringa is ready to be placed on a baking parchment support, start from the base making a circle from the center, as a snail shape.
Then add another layer on the sides all around to make the middle lower than the sides, to form a well.
Bake in a oven at 120 degrees for 1h15 mn. It will be crunchy and firm. Wait it to cool down.
Add the whipping cream in the middle (mix the cream for a few seconds before adding it to the Meringa) and on the top the raspberries as per the pictures.
Before serving spread a bit of powder sugar over the raspberries.
It is ready to serve!
You can as well make mini meringue or put vanilla custard instead of the whipping cream.
Cook 100 gr of strawberries with sugar for 5 minutes, then pass them through the strainer. Soak the gelatin. Make the juice of 1 lemon place in the microwave when very hot add to it the softened gelatin, stir till the gelatin totally melt add it to the strawberries sauce. Keep aside.
Whip the cream to firm.
Mix the mascarpone with the vanilla icing sugar with a spatula first then the whisk.
Add the strawberry sauce, mixing well, then add the whipped cream. Assemble:
Option 1 and if you did not use gelatin:
Place the ladyfingers at the bottom of your dish and on all the sides.
Place 200 gr of strawberries looking up very close together.
Cover them with mascarpone strawberries cream and level.
For top decoration, mix the whipping cream firmly with the icing sugar and the pinch of vanilla powder, cover the cake with it,
Place the strawberries cut in thin slices on the top turning as a snail or as per the picture above.
Place cellophane inside your dish from the bottom to the sides, start placing the ladyfingers all around your dish (not on the bottom, put half of the cream, put the strawberries half way of the cream facing down, add the rest of the cream, level it. Cover the top with ladyfingers.
For both options:
Place the mold in the fridge for 4 hours. If you used gelatin, turn out the cake on the serving plate and decorate it with the 100 gr thinly sliced strawberries.
Heat the apricot jelly with a little lemon juice and brush the surface of the cake to make it shine (optional)
(So all together use only 2 lemons but seperate the zest of each lemon)
Preheat the oven on fan mode at 180 degrees Celsius.
Stretch the edges of the puff pastries. Place in an oven dish, parchment paper then add the first pastry dough.
Mix the zest of 1 lemon and the juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over the first pastry.
Place the second puff pastry layer over the cream cheese mixture, gently stretching dough to the edges again.
Brush melted butter dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake for 30 minutes at 180 degrees.
Let it cool down for about 10 minutes.
Cut into squares, leaving it on the parchment paper.