COLD CHOCOLATE AND FLOURLESS CREAM CAKE

Ingredients :

• 250 gr of hot chocolate,

• 6 eggs,

• 100 g of sugar,

• 1 tsp vanilla essence,

• 300 g of Chantilly cream,

• 80 g of butter

Preparation

• Melt 150g of chocolate in a double boiler with a splash of water.

• Beat 5 egg yolks with 100g of sugar and add the vanilla.

• Add the melted chocolate and the 5 beaten egg whites.

• Cook in a flat, greased and floured pan at moderate temperature for 15 minutes.

• Beat the cream until it reaches the whipped cream stage.

• Once cold, cover with the cream.

• Place in the freezer until the cream hardens.

• To decorate, melt the remaining chocolate and butter with the egg and cover.

• Freeze until serving.

• Do the same day in the morning