Galette of the gourmet kings with chocolate and cherries

Ingredients

For 4 servings

• •300 g 300 g Foiled paste pure butter
• •130 g 130 g Chocolate
• •35 g 35 g Soft butter
• •35 c. à soupe 35 Tbsp Ice Sugar
• •35 g 35 g Almond powder
• •7 cl 7 cl Liquid cream
• •12 12 Cherry(s)
• •1 1 Egg(s)
• •1 1 Egg yellow(s)
• •trace salt
• •300 g 300 g Foamed paste(s)

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.