- 1 packet Gavottes
- 200 g chocolate praline
- 200 g dark chocolate with 64% cocoa solids
- 200 g salted butter
- 170 g brown sugar
- 6 eggs
- 200 g flour
- 1 sachet baking powder
- 1 sheet gold leaf
- 2 tablespoons bitter cocoa powder
- Place the butter and dark chocolate in a microwave dish and melt for 2 minutes.
Leave to rest for 2 minutes then stir.
- Add the brown sugar, then the eggs one by one. Stir.
Add the sifted flour and baking powder.
- Line a tall-sided, round microwavable dish.
For the mixture into the dish, cook for 8 to 10 minutes (depending on the power of the microwave)
- Remove from the microwave and leave to rest for 20 mins before carefully unmolding.
Once cooled, cut into 2 or 3 layers of equal thickness.
Prepare the filling:
- Melt the chocolate praline, crumble 20 Gavottes, mix well and spread over the layers.
- Refrigerate the cake until ready to serve.
- Dust the cake with bitter cocoa powder, decorate with pieces of gold leaf and garnish with Gavottes.
Suggestion : Serve this cake with an English crème.