Cyril Lignac reveals his secrets for preparing a delicious chocolate sponge cake

Cyril Lignac reveals his secrets for preparing a delicious chocolate sponge cake

In his recipe for Wednesday, November 9, Cyril Lignac obviously wants to cheer up children with a delicious chocolate biscuit. Here are the different steps to make this recipe successful:

For 4 people

110 g of dark chocolate
110 g of butter
60 g of flour
150 g of sugar
4 organic eggs
Butter and flour for individual moulds

For hazelnut pralines
450 g of shelled hazelnuts
280 g of sugar
100 g of water

1 pinch fleur de sel

Recipe steps

For hazelnut pralines, heat the oven to 200°C. Put the hazelnuts to fry for 10 minutes. Mix water and sugar in a saucepan and cook until you get a light caramel. Add the hot hazelnuts, mix immediately and remove to a silicone sheet or flat baking paper. Leave to cool slightly and add fleur de sel. Pour into the bowl of a blender and blend until the praline is very smooth. Pour into a jar or container of your choice.

To make chocolate biscuits, heat the oven to 190°C. Sprinkle small molds with butter and flour. Place a bowl in a pot of hot water and melt the chocolate in a water bath. Put the butter. Remove the salad bowl from the pot. Then add flour and sugar. Mix.

In a bowl, whisk the eggs into an omelette. While mixing, pour them little by little into the previous mixture. Pour 120 g of dough into each individual mold and bake for 7 minutes. Take out upside down on a wide spatula and place right side up on plates, and pour a teaspoon of praline in the middle.

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