Ingredients for 6 layers:
Ingredients for the filling:
Ingredients for the topping
Preparation of the layers:
Beat the egg whites with the salt and the sugar.
Separately beat the egg yolks with the honey.
Pour the beaten egg yolks over the beaten egg whites, add the flour and mix slowly until well incorporated.
Divide the composition into 6 parts.
On a baking paper mark the size of your layers (21 cm diameter) and start baking them one by one at 180 Celsius degrees for 6-7 minutes only until golden in the middle and just a bit brown on the bottom of the layer.
Let the layers rest until cold and then remove the baking paper (it will be easier like this! ;)
Preparation of the filling:
Beat the egg yolks with the sugar for a few minutes. Add the bowl over a pot with boiling water and mix continuously until it thickens. This will take you 10-15 minutes.
Melt the chocolate in another bowl.
Add the melted chocolate over the eggs and mix.
Let it cool.
Now that the egg yolks/chocolate composition is cold add the cognac and the butter at room temperature and mix until well incorporated.
Preparation of the topping:
Mix the sugar with the water and put it at slow fire to melt.
When yellow brown, pour the melted sugar slowly over one of the layers. While still warm, cut the layer covered in melted sugar in 8-10 pieces. After each cut grease the knife with butter. This way it will be much easier!
Assembling:
On a plate add one layer, then the chocolate filling and continue like this until you reach the 6th layer. This one is the one covered in the melted sugar.
To have this "rotating fan" looking like top layer, sustain one side of each piece of the melted sugar layer with some of the chocolate filling.
Keep it in the fridge before serving it!
Enjoy!
The original recipe can be found here
- 150 grams of flour
- 6 eggs
- 3 spoons with sugar
- 2 spoons with honey
- a pinch of salt
Ingredients for the filling:
- 250 grams of butter at room temperature
- 250 grams of dark chocolate
- 100 grams of sugar
- 4 egg yolks
- 2 spoons with cognac
Ingredients for the topping
- 100 grams of sugar
- 4 spoons with cold water
Preparation of the layers:
Beat the egg whites with the salt and the sugar.
Separately beat the egg yolks with the honey.
Pour the beaten egg yolks over the beaten egg whites, add the flour and mix slowly until well incorporated.
Divide the composition into 6 parts.
On a baking paper mark the size of your layers (21 cm diameter) and start baking them one by one at 180 Celsius degrees for 6-7 minutes only until golden in the middle and just a bit brown on the bottom of the layer.
Let the layers rest until cold and then remove the baking paper (it will be easier like this! ;)
Preparation of the filling:
Beat the egg yolks with the sugar for a few minutes. Add the bowl over a pot with boiling water and mix continuously until it thickens. This will take you 10-15 minutes.
Melt the chocolate in another bowl.
Add the melted chocolate over the eggs and mix.
Let it cool.
Now that the egg yolks/chocolate composition is cold add the cognac and the butter at room temperature and mix until well incorporated.
Preparation of the topping:
Mix the sugar with the water and put it at slow fire to melt.
When yellow brown, pour the melted sugar slowly over one of the layers. While still warm, cut the layer covered in melted sugar in 8-10 pieces. After each cut grease the knife with butter. This way it will be much easier!
Assembling:
On a plate add one layer, then the chocolate filling and continue like this until you reach the 6th layer. This one is the one covered in the melted sugar.
To have this "rotating fan" looking like top layer, sustain one side of each piece of the melted sugar layer with some of the chocolate filling.
Keep it in the fridge before serving it!
Enjoy!
The original recipe can be found here
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