Chocolate Pie-style Cakes

Ingredients

For the dough:

1-1.5 cups flour

120 g butter

100 g powdered sugar

2 egg yolks

2 tbsp water

5 g vanilla sugar

For the soufflé:

2 egg whites

1 tbsp instant gelatin

120 g powdered sugar

1 pinch vanilla

For the glaze:

100 g chocolate

3 tbsp vegetable oil

Add powdered sugar and vanilla sugar to the softened butter, beat until fluffy, add half the flour, mix with a mixer on low speed until crumbly, add the yolks and milk or water, mix, add the remaining flour, and knead into a soft dough.

 Form a log the same diameter as the cookies, wrap in plastic wrap, and freeze for 40 minutes until firm. Preheat oven to 200°C and line a baking sheet with parchment paper. Remove from the freezer and cut into circles with a sharp knife.

Arrange the logs on the baking sheet, flattening them slightly with your hands. Bake for 15 minutes, until set, then cool.

Soak the gelatin in 2 tablespoons of cold water and let it swell. Mix the egg whites with the powdered sugar and vanilla, place in a double boiler, and beat on high speed until fluffy and thick. Remove from the boiler. Dissolve the gelatin in a double boiler. While whisking, pour the gelatin into the egg whites in a thin stream, whisking well. Spoon the cream onto half the cookies.

 If your mousse isn't thick enough, put the cookies in the refrigerator for about 15 minutes to set slightly. If it's too thick like mine, immediately place the second half of the cookies on top. Refrigerate for about an hour to set the soufflé. Check after about 30 minutes. If the cookies haven't stuck to the soufflé, you can place a small weight on top (for example, a 100-gram pack of butter).

Break the chocolate into pieces, add the vegetable oil, melt in the microwave or over a double boiler, and stir.

Dip the sides of the set cakes in the icing first, then place them on a tray and pour a little icing over them. Put the cakes in the freezer for about 15 minutes to set the icing. Invert the cakes, preferably onto parchment paper, and pour the icing over the back. Place back in the freezer for about 15 minutes. Then remove from the freezer and simply store in the refrigerator.

Enjoy!