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DIFFICULTY Intermediate 
SERVINGS 
COOKING TIME
Ingredients
I COOK FOR
8
-
+
125
gram
CAILLER DESSERT Dark 64%
125
gram
Butter
6
piece
Eggs
145
gram
Sugar
1
pinch
Salt
230
gram
Ground almonds
50
gram
Wheat flour
1
teaspoon
baking powder
100
gram
Smarties
100
gram
Full cream
125
gram
Dark Chocolate Cailler Crémant
35
gram
Butter
Dark chocolate
INSTRUCTIONS
1 Cream the soft butter, egg yolks, sugar and salt until light and fluffy.
2 Add the melted chocolate.
3 Add the ground almonds, flour and baking powder.
4 Beat the egg whites until stiff and carefully fold them into the mixture.
5 Put the mixture into a tin (Ø 22cm).
6 Bake for 45 minutes at 180 ° C.
7 When the cake has cooled down, cut it horizontally in the middle. Then cut a hole in the middle of the bottom layer using a round pastry cutter.
8 Let the cake pieces cool down. Fill the cake's hole with Smarties® and cover them with the cake lid to hide them.
9 For the ganache: chop up the chocolate and place in a bowl. Bring the cream to the boil and pour into the chocolate. Mix thoroughly and let it cool down until the mixture is lukewarm. Add the soft butter and mix again.
10 Cover the cake with the ganache while it is still warm.
2 Add the melted chocolate.
3 Add the ground almonds, flour and baking powder.
4 Beat the egg whites until stiff and carefully fold them into the mixture.
5 Put the mixture into a tin (Ø 22cm).
6 Bake for 45 minutes at 180 ° C.
7 When the cake has cooled down, cut it horizontally in the middle. Then cut a hole in the middle of the bottom layer using a round pastry cutter.
8 Let the cake pieces cool down. Fill the cake's hole with Smarties® and cover them with the cake lid to hide them.
9 For the ganache: chop up the chocolate and place in a bowl. Bring the cream to the boil and pour into the chocolate. Mix thoroughly and let it cool down until the mixture is lukewarm. Add the soft butter and mix again.
10 Cover the cake with the ganache while it is still warm.
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