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The recipe for Pierre Hermé's delicious chocolate moist cake

undefined undefined 11 décembre 2020 undefined 18h12

undefined undefined 20 décembre 2023 undefined 09h14

The Editor

La recette du délicieux moelleux au chocolat de Pierre Hermé ©Paris chez Sharon

If you're feeling a little peckish, down in the dumps, or just craving some chocolate, here's the ultimate delicious recipe for Pierre Hermé's chocolate fondant. Warning: it's not for the faint-hearted.  


To avoid sinking into the depression of the canceled New Year and to keep your spirits up a bit, we have found you the recipe for the delicious chocolatey moist cake that the famous pastry chef Pierre Hermé has revisited for Christmas. To make this little wonder, you will only need a few ingredients and minutes of preparation. (And let's be honest, you have nothing else to do... ) Come on, get cooking!

Ingredients:

100 g of whipping cream
100 g of Guanaja chocolate (70% cocoa, Valrhona)
10 g of spring honey from the Corsican maquis (Alain Valentini)
1 g of gingerbread spices (cinnamon, ginger, coriander, anise, cloves, star anise, nutmeg, and black pepper)

For the chocolatey moist cake:

250 g of Viette butter
220 g of granulated sugar
250 g of Guanaja chocolate (70% cocoa, Valrhona)
4 eggs
70 g of flour


The recipe:

Boil the cream with the honey and spice mixture then pour a third of it over the chopped chocolate, mix starting from the center and gradually expanding the movement, slowly, towards the outside.
Repeat the process twice with the remaining cream. Blend with an immersion blender and pour into a dish.
Let cool in the refrigerator for 30 minutes.
Fill a piping bag with a smooth nozzle n°11 with ganache and pipe 3 cm diameter balls onto a sheet of parchment paper.
Place in the freezer until ready to mold.
Melt the chocolate at 40/45°C in a double boiler or microwave and sift the flour. In a bowl, cream the softened butter and add the granulated sugar.
Pour the melted chocolate in two or three times so as not to increase the temperature of the mixture, which would result in melting the butter and altering the texture of the finished product. Add the eggs and then the sifted flour. Use immediately.
Fill the molds halfway with the soft chocolate biscuit preparation.
Place the frozen or cold ganache dome by pressing it very lightly and then cover with the soft chocolate biscuit.
Bake in a convection oven at 170°C for about 18 minutes.
Let them cool and then remove from the molds.
Use a star-shaped stencil, sprinkle with powdered sugar and a very light dusting of cocoa.
Enjoy!