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Pierre Gagnaire offers

Recettes de Chefs : Pierre Gagnaire Biscuit soufflé au chocolat


Given the season, Pierre Gagnaire offers an alternative to his traditional raspberry recipe.

  • Recipe for 2 people
  • Cooking time: 7min 

Ganache

  • ½ bar of dark chocolate
  • 10cl of liquid cream
  • 30gr of blond grapes
  • 30gr of black grapes
  • 10cl of strong coffee
  • 1 large lemon rind
  • 10g crushed pistachios

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.

 

Soufflé

  • 10g melted butter
  • ½ bar of dark chocolate
  • 2 egg yolks 
  • 1 tablespoon of sugar
  • 1 tablespoon Armagnac (optional)
  • 2 egg whites
  • 1 teaspoon of sugar

Recettes de Chefs : Pierre Gagnaire Biscuit soufflé au chocolat

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. 

Recettes de Chefs : Pierre Gagnaire Biscuit soufflé au chocolat

Plating

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.