Fine Chocolate Cake with Shortcrust
The delicate chocolate cake with shortcrust pastry is topped and served chilled with a layer of dark‑bitter cream. A hint of salt rounds out the treat.
Ingredients
- 185 g spelt whole grain flour
- 25 g cocoa powder (strongly defatted)
- 1 pinch salt
- 35 g raw cane sugar
- 110 g butter
- 1 egg (S)
- legume for blind baking
- 350 g dark chocolate (70% cacao)
- 175 ml whipping cream
- 2 egg yolks (S)
- Fleur de sel (for sprinkling)
Instructions
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1.
Mix flour with cocoa powder, salt and sugar. Add 90 g butter and the egg; knead by hand into a smooth dough. Cover and refrigerate for 30 minutes.
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2.
Roll dough on a floured surface and line the pan if needed. Prick the base with a fork, cover with parchment paper and legumes. Blind bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25–30 minutes until crisp. Remove, discard paper and legumes, and cool.
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3.
Meanwhile chop chocolate coarsely and melt over a hot water bath. Spoon 2 tbsp onto the base and spread smooth with a brush. Chill for about 15 minutes.
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4.
Add cream to remaining chocolate and whisk. Gradually fold in egg yolks, then stir in small butter pieces. Spread the mixture evenly on the base and chill for at least 2 hours.
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5.
Sprinkle with Fleur de sel before serving.
