A tale of Two

This decadent yet unadorned cake is not a dessert but rather, since so rich in flavour, texture and taste, a complete menu on its own. Don’t hide it in a line of different dishes. Instead let it stand for itself, accompanied by plainly tea or coffee.

CHESTNUT PÂTE BRISÉE.

chestnut flour – 100 grams
wheat flour – 200 grams
sugar – 100 grams
butter – 150 grams
egg – 1
pinch of salt

Put the flour and sugar in a bowl. Cut the butter into small cubes and add them to the bowl. Make sure your hands are as cold as they can get and start crumbling the butter into the flour. The more contact the dough has with the warmth of your hands, the more the butter will melt and your pastry will turn out the less flakier than aimed.

Add the egg and knead until the mixture just forms a dough. Turn pastry onto a floured surface and lightly knead with the heel of your hand until the pastry comes together. Cover the pastry with a plastic wrap and chill.

Roll pastry, using a rolling pin, on a lightly floured surface to 3mm thick. Line the baking dish with dough. You won’t need to brush it with butter, for the pastry is quiet buttery enough. Put the baking tin back into the fridge.

Preheat the oven to 180° C.
Place the dough in the oven and bake for about ten minutes until the pastry is golden in colour. Let cool.

MOUSSE AU CHOCOLAT.

chocolate – 200 grams
eggs, organic – 5
sugar – 100 grams
cream – 125 grams
a pinch of salt
a pinch of cinnamon

Melt the chocolate in a small metal bowl over hot water. Meanwhile whip the cream until stiff, constantly adding the sugar. Separate the eggs and whip the egg whites with a pinch of salt until shiny and stiff. In another bowl cream the egg yolks until pale. Continue stirring and slowly pour in the chocolate. Whisk until the chocolate is completely incorporated. Fold in the egg whites and cream. Pour the mousse onto the prebaked dough and refrigerate for at least 6 hours.