Chocolate cake and colorful macarons
Here is a chocolate cake and macarons, original and easy to prepare for the family!
1. Preheat the oven to th. 6/7 - 200°C. Coat a springform pan with a butter knob. Whisk the eggs and caster sugar in a bowl placed over a pan of simmering water until the mixture turns pale. Remove the bowl and place it in cold water with ice cubes, then whisk until the mixture is cold.
2. Stir in, with a wooden spoon, add the sifted flour, yeast and cocoa powder together, then the melted butter. Pour the batter into the pan, bake for 5 minutes, lower to th. 6-180°C and bake for another 30 minutes.
3. Unmold and let cool. Whip the cream until a firm texture, then add slowly the icing sugar.
4. Melt the chocolate in a double boiler over low heat. Mix vigorously some whipped cream to the melted chocolate, then add the rest and mix gently.
5. Cut the cake in half horizontally and spread the chocolate whipped cream inside.
6. For the glaze, melt the dark chocolate. Heat the cream: when it starts simmering, pour over the melted chocolate and stir until smooth. Spread it on the cake, let cool, then arrange the macaron halves all around the cake.
7. Decorate the top of the cake with red fruits, sprinkle with icing sugar or coloured sugar and refrigerate.
Our baking tip: Remove the cake from the fridge 1 hour before serving. If you prepare it the day before, remove 2 hours before.
Photo credit: Sucré Salé
