Royal Libertador

Ingredients

Chocolate filling

• Sugar 1.8 oz
• Egg yolk 2.2 oz
• Chocolate bitter 2.9 oz
• Cream 10 cl

Biscuit

• Egg 2.2 oz
• Sugar 0.7 oz
• Flour  0.7 oz

Crips

• Crispy crepe 2.5 oz
• Praline 4.2 oz

Chocolate sauce

• Water 10 cl
• Sugar 1.7 oz
• Cacao 0.7 oz
• Cream 1.7 oz

Chocolate ice cream 4 spoons

Preparation

Chocolate filling

In a bowl mix the sugar and the egg yolk and mix for 10 minutes, add the melted chocolate and finish with the whipped cream, reserve in a cool place.

Biscuit

In a bowl mix the egg and the sugar and mix for 15 minutes, add the flour and pour in a mold and cook in oven at 180ºC for 10 minutes. Then mix with the chocolate filling and reserve.

Crisps

Mix the praline with the shredded crispy crepe (crepe in oven at 120ºC to dry them and shred to small pieces).

Chocolate sauce

In a pot, mix and melt all the ingredients till a smooth chocolate sauce, reserve on a side. In a mold put the biscuit in the bottom and fill with the chocolate filling, reserve in fridge for 6 hours. In a plate place the chocolate mold, pour the sauce around, décor with pistachio or cherry and a cookie.