Well Of Love Chocolate Cake Recipe

How to make it

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• Prepare the vol-au-vent : Preheat oven to 200°C (400 degrees F).
• Arrange pastry shells on a 10x15-inch baking sheet (2 vol-au-vent).
• Bake in preheated oven until golden brown, about 10 minutes.
• Set aside to cool slightly.
• Prepare the pastry cream : heat the milk in a medium saucepan.
• Meanwhile, whisk the yolks with the sugar and then the flour.
• Add the warm milk gradually, whisking until well blended.
• Pour the mixture back into the saucepan, heat over low heat, whisking until thickened and slowly boiling.
• Add the Amaretto.
• Put the saucepan in the sink with cold water and let the pastry cream cool down, stirring regularly.
• Prepare the cream chocolate-caramel : In a pan, pour the light cream, add 9 caramel candies, and let heat and blend on a low temperature.
• Set aside to cool.
• Then pour 3 tablespoons caramel cream with the praline and let heat and blend on a low temperature.
• Set aside to cool.
• Make some hearts with the pink almond dough.
• Cover the vol-au-vent with a blanket of chocolate-caramel cream.
• Stick the almond hearts on the vol-au-vent.
• Cover the vol-au-vent with a blanket of chocolate-caramel cream.
• Stick the almond hearts on the vol-au-vent.
• Pour the pastry cream into the vol-au-vent , then a little bit of the rest of the caramel cream and the redcurrant jam in the center of the pastry cream.
• You can sprinkle some sugar and caramelize it with the torch and decorate with a whipped cream (Chantilly).