Ingredients - for 4 persons
Cacao sweet pastry
Chocolate pie device
For the pie shell, roll out the sweet cocoa dough in a 24 cm dish.
For the device, boil the cream plus the butter, add the chocolate and the cognac. Blanch the eggs plus the yolks with the sugar. Incorporate the two mixtures, then garnish the bottom of the pie. Bake everything in an oven at 180° for 15 minutes.
To make the soft caramel, put the 50g of caster sugar in a saucepan. Cook until you obtain a blond caramel, then incorporate the liquid cream and the semi-salted butter. Whisk for 2 minutes then refrigerate for 1 hour.
Serve the warm chocolate tart accompanied by a soft caramel sauceboat and a glass of Réserve de la Famille Cognac from Bernard Gauthier & Fils.