Carrément Chocolat

Name: Carrément Chocolat
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: Serves 6 to 8
Ingredients: 4½ oz (125 g) softened butter; 1 oz (20 g) unsalted butter; ⅓ cup (80 ml) heavy cream; 5¼ oz (150 g) 70% cocoa Guanaja chocolate from Valrhona; 1½ oz (40 g) pure hazelnut paste (hazelnut purée); 1 oz (20 g) superfine sugar; 4½ oz (125 g) heavy cream; 3½ oz (100 g) 70% cocoa Guanaja chocolate from Valrhona; 4¾ oz (130 g) 70% cocoa Guanaja chocolate from Valrhona; 1 cup (250 ml) mineral water; 3¼ oz (90 g) superfine sugar; 1 oz (25 g) crumbled Gavottes Crispy Lace Crepes; 1 oz (20 g) Extra Valhrona cocoa paste (100% cocoa); ½ cup (25 ml) heavy cream; 2 teaspoons (10 g) unsalted butter; 3 egg yolks (2 oz/60 g); 2 oz (60 g) superfine sugar; 4½ oz (125 g) 70% cocoa Guanaja chocolate from Valrhona; 1¼ oz (35 g) sifted flour*; ⅓ cup (80 ml) fresh milk; 2 eggs (3½ oz/100 g); 4 oz (110 g) superfine sugar; 1½ oz (40 g) almond praline 40/60 (Valrhona); ½ cup (25 ml) fresh whole milk; 4 egg whites (4¼ oz/120 g); 6 oz (170 g) 70% cocoa Guanaja chocolate from Valrhona; 1 egg yolk (½ oz/20 g); 3¼ oz (90 g) 70% cocoa Guanaja chocolate from Valrhona, finely chopped; 1 oz (20 g) cocoa nibs

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
2 hr 30

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

A cake entirely made of chocolate, dedicated to lovers of its intense bitterness: a play on textures and temperatures, between the soft, the smooth, and the crunchy.

Ingredients

Melted Chocolate Biscuit

4½ oz (125 g) 70% cocoa Guanaja chocolate from Valrhona
4½ oz (

Cake
Dessert
Vegetarian

Method

Melted Chocolate Biscuit

Butter and flour a tin or an 7-inch (18-cm) square dish, 2-