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…
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.