Forêt Noire with Raspberry confit with Litchis

Ingredients

  • 4 eggs
  • 125 g of sugar
  • 100 g of flour
  • 12.5 g cocoa
  • 50 g of starch
  • 150 g cream
  • 10 cl de kirsch (white alcohol)
  • Chocolate chips

Preparation

  • Line the molds (butter and flour)
  • Combine eggs and sugar and blanch in a whisk (white and frothy)
  • Heat this mixture in a water bath at 80 ° C while stirring vigorously for 2 minutes until the preparation reaches 40 ° C, remove and whisk until cool
  • Stir in flour, cornstarch and cocoa
  • Mix thoroughly, mold and bake at 180 ° C for 10 to 15 minutes
  • Whip the cream to 3/4 with a little sugar
  • Unmold, soak the sponge cake kirsch, dig inside and stir in 1 teaspoon candied by mold
  • Garnish with cream and chocolate chips

Discover our products