White and dark chocolate cake
This is a scrumptious recipe: the crispy cake with two chocolates. A great dessert for a party or reception.
1. Break the white chocolate into pieces, in a saucepan. Add the liquid praline, and melt over low heat, stirring constantly. Finely chop crêpes dentelle and add them to the mixture off the heat. Stir well.
2. Pour the batter into an oiled square pan, and smooth to an even layer about 1 cm thick. Refrigerate for at least 2 hours. Grate the chocolate in a bowl. Heat the cream. When it starts simmering, pour the cream over the grated chocolate. Stir, then place the cream in the fridge for 1 hour.
3. Put the dark chocolate cream in a pastry bag. Cut the crispy cake into 6 pieces. Pipe the chocolate cream on top. Decorate with silver sugar balls. Serve immediately.
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Photo credit: Sucré Salé
