Velours au Chocolat, Griottes Kirchées Et Dacquoise Pistachée

Name: Velours au Chocolat, Griottes Kirchées Et Dacquoise Pistachée
Yield: Serves 8
Ingredients: 55 g/2 oz caster sugar; 1 tbsp water; 100 g/3½ oz caster sugar; 30 g/1 oz ground almonds; 1 gelatine leaf; 55 g/2 oz plain flour; 100 ml/3½ oz milk; 30 g/1 oz cocoa powder; 85 g/3 oz unsalted butter; 2 egg yolks; 1 tbsp dark rum; 1 egg; 100 g/3½ oz good quality chocolate; 5 tbsp whipping cream; 2 eggs, separated; 2 tbsp caster sugar; 2 egg whites; 4 tbsp kirsch; 55 g/2 oz pistachio nuts, finely ground; 1 x 425 g tin black cherries, stoned and drained

Preparation info

Serves
8

Difficulty
Easy

Appears in

Chocolate

By Sara Jayne Stanes

Published 1999

About

From the irrepressible Raymond Blanc, Chef Patron of Le Manoir aux Quat’ Saisons in Oxford. A must for good food lovers.

Ingredients

1 x 425 g tin black cherries, stoned and drained
4 tbsp kirsch

Cake

Method

Place the cherries in a bowl, pour over the kirsch and allow to infuse while you prepare the rest of the components.

To make the meringue français: Preheat the oven to 100°C/200°F/gas ¼. Place a piece of baking parchment on a baking sheet, draw a