Galette of the gourmet kings with chocolate and cherries

Method

1. 1

   Grate the chocolate and put it in a salad bowl. Heat the liquid cream until simmering, gradually pour it over the chocolate and mix with the spatula to get a smooth ganache. Let cool to room temperature.

2. 2

   Work the softened butter with a wooden spoon, then incorporate the ice sugar, almond powder and egg to form a homogeneous cream.

3. 3

   Add the chocolate ganache to this Preparation and mix well. Set aside.

4. 4

   Drain the cherries in a colander.

5. 5

   Spread the laminated dough on a floured worktop and cut two circles about 24 cm in diameter.

6. 6

   Place the first circle on a plate covered with sulphurized paper. Stitch the center with a fork.

7. 7

   Spread the chocolate cream in the centre leaving 3 cm of edge free. Sprinkle the cherries with icing sugar and put them on the cream with a slight push.

8. 8

   Moisten the edges of the brush paste, cover with the second disc and press firmly to solder the edges. Swing around the cake.

9. 9

   Beat an egg yolk with a pinch of salt and brush the surface of the cake. Decorate with the tip of a knife and drill a small hole in the centre. Refrigerate for 1 hour.

10. 10

    Preheat the oven to 210°C (th.7) and brown the cake a second time.

11. 11

    Bake in the middle of the oven for 10 minutes.

12. 12

    Lower the temperature to 180°C (th.6) and continue cooking for about 30 minutes.

Nutrition

calories

420 kcal

fatContent

26 g

fiberContent

3 g

sugarContent

21 g

sodiumContent

310 mg

proteinContent

6 g

cholesterolContent

85 mg

carbohydrateContent

42 g

saturatedFatContent

15 g

unsaturatedFatContent

9 g

Indicative values from the source, for the original recipe.

Reviews