1 cup unsalted butter
1 cup granulated sugar
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup heavy cream, fresh
80g bittersweet chocolate
1/2 cup raspberry or strawberry jam
1 tablespoon unsalted butter
1 cup unsalted butter
1 cup granulated sugar
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup heavy cream, fresh
80g bittersweet chocolate
1/2 cup raspberry or strawberry jam
1 tablespoon unsalted butter
Beat the butter with sugar
Add eggs one at a time, beating well
Add flour and cinnamon, mixing well
Mix
Cut 8 circles of parchment paper, 20cm in diameter
Use a mold to help
Brush with melted butter
Spread 1/3 cup of batter over each circle for a thin layer
Place on baking sheet
Bake at moderate temperature (170°C) for 12 minutes, or until golden brown
Let cool slightly on the baking sheet before removing
Cool completely
This can be done with 1 day's notice
Repeat with remaining batter
Two hours before serving, beat heavy cream
Add 2 tablespoons of grated chocolate
Place one baked layer on a round plate
Top with 1/3 cup of chocolate whipped cream
Top the second layer, spreading 2 tablespoons of jam
Repeat with remaining layers, alternating fillings
Melt remaining chocolate with 1 tablespoon of unsalted butter in a bain-marie
Spread over the last layer
Refrigerate for 8 people
