# Cho­coLaLaLa

Technikart - SuperCannes - - Édito -

Okay. I will ad­mit that this cake may be a bit more of a chal­lenge for you. But be bold in the kit­chen! This cake is tru­ly wor­thy of any fan­cy film par­ty, bir­th­day, or spe­cial oc­ca­sion. This is the cake, in fact, that brought Bal­thus and me to France (by hot air bal­loon) when we won a US cake com­pe­ti­tion.

You can fol­low the ma­gi­cal ex­ploits and re­cipes of Chef Ran­dall and his Pú­ca/Cat in Grand Sei­gneur ma­ga­zine, and so­me­time soon in book form - The New Ad­ven­tures of Chef & Chat! Bal­thus and I tell our sto­ry, illus­tra­ted by ar­tist Ni­co­las Che­ra­ti. For a cake to serve

10 - 12 chocolate lo­vers

• 100 g/ 3 ounces dark chocolate,

bro­ken in­to pieces

• 250 g toas­ted pe­cans

• 1/4 teas­poon salt

• 1 ta­bles­poon uns­wee­te­ned co­coa


• 75 g / 3/8 cup su­gar

• 3 whole eggs

• 2 ex­tra egg whites Mix chocolate, pe­cans, salt, co­coa pow­der and su­gar in food pro­ces­sor. Pulse to make crumbs. Add whole eggs, one at a time. Beat egg whites un­til stiff and fold in­to the bat­ter. Pour in­to 9 inch/22 cm re­mo­vable bot­tom cake pan.

Bake at 150 C/ 300 F un­til a pick comes clean, about 25 mi­nutes.

Co­ol com­ple­te­ly be­fore tur­ning out of pan. The cake will be about 2.5 cm / 1 inch high.

Ca­re­ful­ly split cake in­to two layers. It is fra­gile. Use ano­ther flat cake pan bot­tom if you have one to re­move the top layer of cake. Place the cake layer on a ser­ving plate. Sprinkle with one ta­bles­poon whis­ky. Spread with one third of the but­ter­cream. Sprinkle the se­cond cake layer with one ta­bles­poon of whis­ky, then gent­ly turn it on top of the first layer. Spread the top and sides with the re­mai­ning but­ter­cream.

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