125 g of tablet chocolate
100 g of sugar
125 g of butter or margarine
2 egg yolks
1 cup of kirsch or rum
300 g of diplomat biscuit or champagne biscuit
Chantilly cream
125 g of tablet chocolate
100 g of sugar
125 g of butter or margarine
2 egg yolks
1 cup of kirsch or rum
300 g of diplomat biscuit or champagne biscuit
Chantilly cream
Melt the chocolate with a little water
Mix the sugar, melted butter in a bain-marie, eggs yolks and half of the kirch
Grease a smooth form and line the bottom with a layer of biscuits soaked in a mixture of kirsch and water in equal parts
Place a layer of chocolate cream on top of the biscuits
Then add another layer of biscuits, another of cream, and so on
Finish with a layer of biscuits and refrigerate the form
To unmold, submerge the form in hot water for two seconds
Top with Chantilly cream.
