Chocolate pyramids: a delicious recipe to try!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier crunch and lower sugar option.

Whisk the egg yolks and sugar until frothy.

Combine flour, baking powder, and cocoa. Add to the previously prepared egg yolk mixture and mix until you get a thick mass.

Whisk the egg whites firmly with a pinch of salt. Combine the thick mass with the egg whites.

Pour the mixture into a mold and bake at 180 degrees for 30 minutes.

After baking, leave the biscuit to cool completely. Once cooled, cut it into three parts.

Whip the whipped cream, add the melted white chocolate, mascarpone, and instant coffee with milk, and combine everything into a fine cream.

Prepare a syrup to coat the crust with water, melted sugar, and instant coffee.

Fold the cake: coat the first biscuits with syrup and cover with a layer of cream, then put another crust and repeat the process. Put the serving crust, cover it with syrup, and leave the cake in the fridge for at least 4 hours.

Cut the cake into two pieces, then cut it crosswise and assemble to get a pyramid.

Coat the pyramid with ganache cream and sprinkle with chocolate crumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens