Easy

unit

Fresh cream

Red bell pepper

Flour

Baking powder

Powdered almonds

Milk chocolate

For unsweetened cocoa

Brown sugar

Coconut cream

Chopped chocolate

GATEAU AU CHOCOLAT ET POUVRON ROUGE

<ul><li>cut and core the peppers and steam them. Once cooked, scoop out the flesh, trying to remove the skin. Place in a blender and purée finely.</li><li> Preheat oven to 175°c.</ul></li>

<ul><li>Melt the chocolate in a bain-marie with the coconut cream and set aside.</li><li>In a bowl, whisk the eggs with the sugar until the mixture doubles in volume. </ul></li>

<ul><li>then add the red bell pepper purée and mix, then the melted chocolate and mix again.</li><li>incorporate the flour, baking powder, almond powder and bitter cocoa in 3 batches and mix well. </ul></li>

<ul><li>Pour the batter into a 20cm mould and bake your cake for 35/45min depending on your oven. </ul></li>

<ul><li>Meanwhile, prepare the Glaze: heat the cream, pour over the chopped chocolate and stir. Leave to set. </ul></li>

<ul><li>Once the cake is baked and cooled, apply your Glaze. </ul></li>

Easy

65 min

Servings

14

Nutrition

/ per serving

Directions

Step #1

30 min.

Step #2

10 min.

Step #3

3 min.

Step #4

35 min.

Step #5

Step #6

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