Chocolate cake with a hint of Floc de Gascogne

Mix the powders with the flat beater attachment. Add the cold butter, cut into small cubes. Add the eggs.

Once Once the mixture is smooth, spread it between two sheets of parchment paper to a thickness of 3 mm.

Place in the refrigerator for 1 hour. refrigerator.

Cut into rectangles measuring 3 by 10 cm.

Bake at 160°C until golden brown.

Reserve on grid.

Preheat the oven to 160°C (fan oven).

Line two 15 cm round cake pans with parchment paper cm in diameter.

Mix the eggs, sugar, and vanilla packet of vanilla at high speed with a whisk for about 8 minutes.

At the same time, sift together the flour, baking powder, and pinch of salt.

Pour the dry ingredients into the liquid mixture, while continuing to mix on low speed, then increase to medium speed and continue mixing until the mixture is homogeneous mixture.

Whip the well-chilled liquid cream into stiff peaks. firm.

Fold the whipped cream into the batter with a rubber spatula.

Pour the mixture into your pie pan.

Once cooked, cool for about ten minutes and remove from the pan.

Cover with plastic wrap and refrigerate for at least 2 hours. Remove the center of the molly cake (2 cm thick) using a cake knife.

Place the biscuit base back into the baking tin, then pour the strawberry confit over it.

Refrigerate for 2 hours.

Mix the sugar and pectin. Heat the strawberry purée to 40°C.

Add the sugar and pectin mixture.

RBring to a boil.

Pour over the Molly cake and refrigerate for refrigerator for 1 hour.

Scrape the vanilla bean.

Beat the egg yolks and the powdered sugar. Add the flour, which has been sifted flour. Mix

When the milk comes to a boil, add the vanilla seeds and pour over the boil, add the vanilla seeds and pour over the blanched egg yolks. Mix.

Transfer everything to the milk cooking pot and cook over medium heat for 4 to 5 minutes, stirring constantly and taking care that the cream does not stick to the bottom of the saucepan.

When it is cooked and has a thick consistency, transfer to a cold container and cover with plastic wrap.

Place in the freezer for 30 minutes.

Whip the whipping cream until stiff.

Using a hand whisk, fold in the first third of the pastry cream that has been previously whipped to smooth.

Gently fold in the other two-thirds with a spatula.

Wash and hull the strawberries. Cut rectangles of 3 by 10 cm rectangles of molly cake layered with confit. Place Place them on the sweet pastry rectangles.

Spread a thin layer of diplomat cream to hold the layers together.

Arrange whole strawberries on top, alternating with dollops of vanilla diplomat cream.