After cooking, my other passion in life: shoes! So to get started in 2010 I participated in Challenge organized by Sarenza: to make a cake shaped like a shoe. I could not decide on a particular model, high heels or ballet flats. It is finally an improbable swimming on the Island of Oleron, here (ice water, 15 Seconds), made me think to make a pair of flip flops… Get out your sunglasses and your bathing suits, here is the model that will revolutionize your next vacation !!!!
Chocolate Thongs / marzipan
- 200g cooking chocolate
- 3 eggs
- 100g sugar
- 100g plain flour
- 125g salted butter
- 1/2 block of marzipan rose
- 5 licorice rolls
- chocolate color vermicelli
Preheat oven to 200 °.
Melt the butter and the chocolate in microwave or bain-marie. Mix well and let cool a few moments.
In a bowl beat eggs and sugar until the mixture whitens. Add butter and melted chocolate. Mix well then add flour and mix again.
Butter a sheet of parchment paper and place it in the bottom of a large mould. Pour the batter on the parchment paper to a height of 1, 5 cm. Bake 20 minutes in the oven at 200 ° (the cake should be cooked to facilitate cutting soles) let cool 30 minutes.
Spread the block of marzipan with a rolling pin on a board covered with icing sugar to form a disk of dough about 1, 5mm thick. Place the disc on the chocolate cake. Draw 2 footprints on a sheet and cut. Place 2 fingerprints on the almond paste and cut the cake in patt to get two shoes flip flops. Place the flip flops on a plate.
Moisten the almond paste with a brush dipped in water. Sprinkle with chocolate vermicelli and let dry.
Unroll the licorice rolls and braid them to form strips. Close the braids with a loop of aluminum foil. We can add wire to keep the straps on the flip flop soles. Place the strips on the soles and lightly press.