Chocolate king cake

Name: Chocolate king cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 personnes
Ingredients: 100 g de chocolat noir; 2 pâtes feuilletées; 50 g de beurre mou; 50 g de sucre en poudre; 50 g de crème liquide; 50 g d’amandes en poudre Sainte Lucie; 2 œufs; 1 pincée de sel

6 pers
15 min preparation time
40 min cooking time

Ingredients

100 g dark chocolate
2 puff pastries
50 g softened butter
50 g powdered sugar
50 g heavy cream
50 g Sainte Lucie ground almonds
2 eggs
1 pinch salt

Preparation

Bring the cream to a boil, and chop the chocolate into pieces.
As soon as the cream begins to boil, pour it over the chocolate, stirring with a spatula.
Store away from heat, at room temperature.
Mix the softened butter and sugar, then stir in 1 egg and the ground almonds. Stir in the ganache and set aside at room temperature.
Spread chocolate almond cream onto the pastry, leaving a 2 cm border. Moisten the edges.
Cover with the second piece of dough and seal it by pressing down on the edges.
Beat 1 egg, then brush the top of the galette, avoiding the sealed edges and the baking sheet. Place in the refrigerator for 1 hour.
Preheat oven to 200°C (gas mark 6-7).
Remove the galette and brush it a second time.
Decorate with a knife, taking care not to pierce the dough!
Bake the cake for 10 minutes at 400°F, then 30 minutes at 350°F (gas mark 6). Remove from the oven and leave to cool at room temperature.
Enjoy cold or warm.