This recipe for Délice au Chocolat Noir (Chocolate Delight) comes from Michelle Hernandez, owner of Le Dix-Sept, a San Francisco based French patisserie on behalf of TCHO, the Berkley-based developer of ethically sourced high-quality chocolate.
Le Dix-Sept is a botanically inspired pastry and confection company. Hernandez says her creations are inspired from childhood experiences, growing up in the Arizona desert and California sunshine, as well as her time living, and training, in France. She learned the art of pastry and cuisine from some of the best including L’Atelier Joel Robuchon, L’Angle (maison Taillevant) and L’Agape. You can follow her on Instagram @LeDixSept.
- 150 grams (2/3 cup) butter
- 200 grams (6.7 ounces) TCHO Pro 66% Dark Chocolate Baking Discs
- 4 eggs
- 125 grams (10 Tablespoons) sugar
- 22 grams (2.4 Tablespoons) flour
- Pinch espelette powder (French chili powder)
- 100 grams (1 cup) almond flour
- 1 Preheat oven to 400 degrees F. Butter a 9-inch round baking pan. Place a circle of parchment into the bottom of the pan.
- 2 Brown butter, let cool.
- 3 Melt the chocolate.
- 4 Separate the eggs.
- 5 Beat yolks with sugar. Mix in browned butter. Fold in chocolate. Sift in espelette powder, then almond flour.
- 6 Whip egg whites to stiff peaks. Fold whites into batter.
- 7 Pour batter into prepared baking pan.
- 8 Bake for 25 minutes or until set.
- 9 Cool completely before turning out of pan and serving.