LaVale (recipe from chef Ernst Knam) Time: 1hprep + 50′
- 75 g dark chocolate (60% chocolate)
- 90 g egg whites (3 more or less)
- 65 g flour type 00
- 90 g sugar
- 60 g yolks (3 more or less)
- 65 g softened butter
- 20 g powdered sugar
- 1 vanilla pod
- 1 pinch of salt
- 150 g apricot jam
For the ganache
- 185 g dark chocolate (60%)
- 125 g fresh cream (30%-35% fats)
Cut chocolate in little pieces and melt them in bain-marie.
In the meantime, mix the softened butter, the powdered sugar and a pinch of salt. Add the vanilla pod and work the batter with a kitchen whisk until it’s creamy.
Beat the yolks and add to the mix, whisk it for about 8-10 minutes. The mix should be really well whipped.
Check with a termometre the temperature of the chocolate: it should be between 45° and 55° C. Add the chocolate to the mix and keep stirring.
Pour the white eggs in a bowl and whip them at high speed. When the whites begin to rise pour the sugar little by little.
Don’t whip to very firm snow, you have to stop just a little before.
Add the whipped white eggs to the chocolate mix and mix them.
Add the flour and stir from the bottom to the top.
Butter a 18 cm mold and pour the batter.
Pre heat the oven at 170°C for 35-40 minutes.
Check with a toothstick if ready. Let the cake cool down then cut in two halves and lay the jam in the middle, on top and on the side.
Put the fresh cream in a pot and bring it almost to the boiling point. When it starts to boil, turn off the stove and add the chocolate in pieces. Stir with a kitchen whisk until the chocolated is completely melted.
Check the temperature: it should be at 40°C
Glass the cake and transfer in the fridge at 4°C for 20 minutes. Then it’s ready to serve.