This year, as every year, I bought my Marc Levy (pocket, not exaggerate, still!) de l'été. It reminded me of an interview with him in IT, years ago, in which he gave the recipe for his chocolate cake based on cookies. I have not found the recipe, but I had learned well the concept. I prepared perfectly for the farewell of our favorite students and I am quite proud of the photo…
Chocolate cake, no bake cookies based
Prep: 15mins
Cooling: 12hr (or 2 hours in freezer)
Serves 8 people (1 small pie)
- 300g de cookies nougatine + 1 for decoration
- 60g butter
- 200g dark chocolate
- 35cl single cream whole
- 1 sachet d’agar-agar* (or two sheets of gelatin)
300r Crumble cookies and mix with 60g melted butter. Tamp the base cookies in the bottom of a pie pan with the back of a spoon and up the crumbs of cookies to form the edges of the pie. Let cool in freezer 1 hour.
After 1 hour: Break the chocolate into small pieces in a bowl
In a saucepan, bring the cream to a boil. When the end, add the agar-agar (or leaves of softened gelatin in water and drained), mix well and pour the hot cream into the bowl immediately on pieces of chocolate. Mix well, the chocolate should melt by the heat of the cream.
Remove the pastry from the freezer and pour cream over chocolate. Smooth the surface with the back of a spoon.
Return to freezer for 2 hours (or 12h in the fridge).
Remove from freezer 30 minutes before serving if it is not too hot, slightly less if. Garnish with crumbled cookies.
* Agar-agar or gelatin are not essential but they accelerate the setting time of the chocolate and ensure a slightly firmer texture.
Than greed! Me too I like the photo!
anne-so!!!
it looks delicious! and if you want to try one of Marc Levy: http://cuisine.elle.fr/elle/Elle-a-Table/Recettes-de-cuisine/Tarte-au-chocolat-sans-cuisson
(even if yours looks famous!), Besides, you probably know that none other than Marc Levy's cousin Julie Andrieu and have virtually grown up together!
otherwise… I made three times (in three weeks!) Your recipe shortbreads!!! it is simply delicious! (good I could not help but add dark chocolate chips, I took a little liberty), therefore… verdict, popular of all my friends, I can tell you that I know of no conservation problem with these cakes…
About mother (THE shortbreads fan of this recipe and cries of lost childhood), she has tasted, found it very good, but after much reflection mimicry in the genus impartial judge, she said she did not recognize the true taste of the famous recipe proust!…
conclusion of the case, I will try again this weekend another recipe type 1/2/3, no brown sugar, more normal, no milk and oven temperature 150 ° max, And butter of excellent quality (type butter churn in the genre mega-frills), it seems that it is also a key to success, brief, and we'll see what she says!
I kiss you hard (the fact you know the blog “appetizers”? the girl does stuff OUF!)
Amélie
PS: very fast for the adventure coco nut…
PS2: I also made a recipe for little pots of coffee cream the dairy type, a killing…
Coucou Anne-Sophie :)
I saw you in an almost perfect dinner, I loved how you were dressed as well as your meal ! =)
But I wonder a little question, this recipe's “cookie nougatine” how to recognize them in the store ??
Thank you and good luck especially :)
Stouille!
@ Stouille: Generally you always 2 kinds of cookies, those chocolate ones nougatine.
Take the ones you like best.
J’adoreee !
Sounds horribly good = p But I still even a question (a bit boring sorry) but I'd like to know the size of your mold since it is apparently square =)
@ Helena: I confirm, this is more than good!!!! There is no question Bitchy, do not worry. I do not have mold under my eyes but almost every pie plates measure 23x23cm square and I think that's right for mine. It also works very well in a pie tin or 35x11cm rectangle in a small round pan 26cm diameter. That you know everything!