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    Chocolate cake with Floc de Gascogne

    The day before :
    Wash 50 g of raisins, drain them, then macerate them in 100 g of white Floc de Gascogne.

    Ingredients and preparation of sweet pastry :
    - 100 g butter
    - 70 g icing sugar
    - 1 vanilla pod
    - 1 egg
    - 170 g flour

    Beat the butter, sugar, vanilla, egg and then add the flour.

    Place the pastry in the fridge to cool.

    Roll out the pastry and place in a 24cm pie dish. Leave to rest for a minimum of one hour.

    Then cook at 160°C for 15 to 20 minutes.

    Leave to cool.

    Ingredients et Preparation for the Filling :
    - 90 g single cream
    - 40 g of Floc de Gascogne
    - 100 g dark chocolate 70 % cocoa butter
    - 50 g butter

    Bring the cream to the boil and pour it over the grated dark chocolate.

    Mix it well, add the butter, then the Floc de Gascogne and the well-drained raisins.

    Pour the mixture into the cooked pie case and cover with shavings of chocolate then sprinkle with icing sugar.


    Philippe URRACA
    Meilleur Ouvrier de France Pâtissier – Chocolatier – Traiteur
    140 rue Nationale – 32200 GIMONT
    Tél. : – Fax :