For our Anna & Kristina’s Grocery Bag episode “Absolutely Chocolate”, our guest was French pastry chef Bruno Feldeisen. How lucky are we that he shared with us this delicious treat?

For the ALMOND SABLĒ:

Start with:
225 gr. butter, room temperature
120 gr. icing sugar

Mix with paddle at low speed until very creamy.

Add:
150 gr. almond ground (fine ground)
125 gr. bread flour
125 gr. cake flour

Roll the dough thinly between 2 parchment papers, size of ½ sheet pan. Bake between 2 half trays. Cut any size while still warm. Bake at 350 F for approximately 10 minutes or until light golden in color

For the CHOCOLATE CREMEUX:

2 cups heavy cream
75 gr. egg yolks
75 gr. sugar
1 vanilla beans
10 gr. cocoa powder extra brut

Cook like a sauce anglaise at 86C. Then add:

8 gr. bloomed gelatine leaves.

Let rest overnight in refrigerator. Blend until smooth with a hand blender.

For the SOFT ESPRESSO MERINGUE:

190 gr. Sugar
125 gr. Egg white
1 gr. Gelatine
1 teaspoon instant coffee

Whisk the egg white and sugar until a smooth meringue. Add the gelatine and instant coffee and place in a piping bag until needed.

For the COFFEE SYRUP:

In a small sauce pan bring to a boil the following ingredients:
½ cup water
½ cup sugar
1 teaspoon instant coffee

Let cool down until needed.

For the FLOURLESS CHOCOLATE ALMOND CAKE

Cream together:
100 gr. soft butter
50 gr. icing sugar

Then add:
6 egg yolks
100 gr. melted chocolate
100 gr. ground almonds

Make a meringue with:
6 egg whites
50 gr. sugar

Then fold into first mix. Pour into a parchment lined cookie tray and bake for 10 minutes at 350F.

ASSEMBLY:

Cut the chocolate cake and place at the bottom of the Mason jars.

Add a little coffee syrup, then pipe some of the chocolate crèmeux.

Add a couple of pieces of crumbled almond sablè.

Finally top with a generous amount of soft espresso meringue and toast the top using a flame torch.

Enjoy!