The Perfect Match

Melt at 40°C

Incorporate all the ingredients in order, mixing between each addition.

Bake on a baking sheet at 180°C for 10 minutes approximately (this cake rich in butter remains very moist even after baking, so be careful not to overbake).
Cool on a rack after cutting out discs of 2.5 cm.

Bring to a boil

Pour over

Mix to obtain a very smooth ganache, then incorporate

Chill for at least two hours.

Make a syrup with

Pour over while hot

Leave to soften until used.

Warm and pour

Pour over

Smooth and set aside.

Warm to 40°C

Incorporate then cook at 80°C

When the syrup is cold, add

Place in a Pacojet bowl and freeze.

Ideally paired with Château d’Aydie Vin de Liqueur “Maydie” Tannat 2009. The Laplace family has produced this fortified wine with very present tannins and fruity notes of blackcurrant that blend perfectly with the acidity and coarseness of the Ocoa™ dark chocolate couverture.