1Preparación
- 1
Begin by melting the dark chocolate and unsalted butter together over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- 2
Separate the egg yolks from the whites. Beat the yolks with 1 tablespoon of sugar until pale and creamy.
- 3
In a separate bowl, whip the egg whites, gradually adding the remaining sugar until stiff peaks form.
- 4
Fold the melted chocolate mixture into the egg yolks, then gently fold in the egg whites, maintaining as much air as possible.
- 5
Dissolve the gelatin powder in the water and heat gently until fully dissolved. Allow to cool slightly, then mix into the chocolate mixture.
- 6
In another bowl, whip the heavy cream to soft peaks, then fold into the chocolate mixture along with the cayenne pepper and cinnamon.
- 7
Pour the mixture into a prepared mold lined with a thin layer of almond flour and icing sugar mixture (combine and sift the almond flour and icing sugar to create this layer).
- 8
Refrigerate the entremet for at least 4 hours, or until set.
