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Given the season, Pierre Gagnaire offers an alternative to his traditional raspberry recipe.
Inflate the grapes in the hot coffee with the lemon rind (1 hour).
Crush the chocolate, melt it slowly in a water bath.
Drain the grapes, put them in the ganache with the crushed pistachios.
Also add a tablespoon of coffee.
1 teaspoon of sugar
Preheat your oven to 200 °C (392°F).
Brush with melted butter the bottom of the ramekins, sweeten them; shake them to remove excess.
Melt the chocolate in a bath water.
Mix vigorously the egg yolks with the sugar for 1 minute; add the Armagnac (optional) then pour the melted chocolate and blend again until smooth.
Beat the egg whites not too stiff with a pinch of sugar.
Mix slowly the egg whites with chocolate, then pour this mixture into your ramekins.
Smooth using a spatula.
Bake at 200 °C (392°F) for about 7 minutes.
With a spoon, make a hole in the center and pour in the ganache.
This cake can be served with vanilla, pistachios or chestnut ice cream.
It can also be served with an orange and saffron salad.