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Prepare all the ingredients.
Chop the chocolate in small bits.
Melt the chocolate in a bain-marie or micro-wave...
...and pour it on a very clean and dry pastry sheet (It is important to weigh the chocolate. Count 130 g for a 400 x 300 mm pastry sheet).
Using a curved metal spatula, evenly spread the chocolate over the entire surface of the sheet. Leave it to congeale a few minutes in the fridge.
Remove the sheet from the fridge when congealed but still soft (above all not cold or it will turn brittle).
Using a triangular spatula and remove bands of chocolate...
...and place them on the perimeter of the cake.
Cover the whole cake.
Remove other bands...
...and pinch them with the tips of your fingers to flute them.
Place them evenly...
...in a round on the cake.
Continue the same way...
...until the surface of the cake is completely covered.
Finish with the center of the cake.
Just before serving, sprinkle with icing sugar.
Bon appétit !