Délice au Chocolat Noir
Délice au Chocolat Noir
By John Scroggins and Guest Contributor |
July 10, 2018 3:03 pm
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.
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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.
John Scroggins
As Editor-In-Chief, John sets the overall tone for the site's content and audience engagement. He brings more than 25 years of food-industry experience, having worked in both public relations and media. He is a member of the International Food Futurists and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes.
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