Pyramide Cake

Ingredients:
2 Packages (200 gm. Petit Buerre cookies) (crumbled 2 C)

3/4 C crystal natural sugar (light brown color)

3 Tbsps. coco

100 g butter

1 C milk

1 egg (whipped in a separate bowl)

1 Tbsp. cornstarch

4 blocks 80% coco dark baking chocolate
 
1/4 Coconut flakes 

Making:
Melt the butter in a saucepan

Turn the heat OFF, and add coco powder

Mix well

Add sugar continue mixing gently

Add milk and whipped egg make sure texture becomes like smooth and runny by mixing wooden spoon

Turn the heat on (low)

Keep stirring until coco sauce gets heavy and tick texture.

Turn the heat off, put the lid on and let it cool for 15 min.

Add crumbled petit Buerre in the sauce and mix gently only few times.

Do not let petit Buerre crumbles too much

Your combination becomes very tick must not be runny at this point

Sprinkle  Coconut flakes on to a wax paper.

Transfer the thick pudding on to wax paper

And give it a triangle shape by the help of spatula form the out side of the wax paper.

Wrap it well

And wrap the whole cake with aluminum folio to keep the shape well like pyramid until it gets frozen.

** Do not let your cake (or any warm food directly touch to the aluminum foil)

Place it in the deep freeze for at least 2 hrs.

in a mean time prepare a melted dark chocolate in a little saucepan.

Drizzle melted chocolate on your pyramid cake slice the triangles
Serve immediately. 
8/5/2015
Back to dessert Page

---