| 1. | Whipped Chocolate-Kirsch Chantilly Method: |
2. | Boil 90g of cream and pour over chocolate in thirds, mixing in between each addition. | | 3. | Add 165g of cream and refrigerate overnight. Whip to lighten before using. |
4. | | | 5. | Chocolate Cake Method: |
6. | Melt the butter and chocolate over double boiler. | | 7. | Whip the yolks, eggs and sugar until fluffy |
8. | Slowly add flour and then the melted butter mixture and work one minute. | | 9. | Butter and flour molds lightly and fill with chocolate mix. |
10. | Bake chocolate cake at 173∘C for 4 minutes. Unmold onto plate. Garnish with the whipped chocolate. Dust with coco powder. |
