Chocolate and Hazelnut Petit Gâteau

1.      Heat the ganache cream for 30 seconds to 1 minute in the microwave, until liquid. Meanwhile, lightly beat the eggs.

2. Add the eggs and brandy to the ganache, stirring constantly with a whisk, until obtaining a homogeneous mass.

3.      Add the flour little by little and stir with a spatula until homogenized.

4.      Keep the dough in the fridge and when serving, place about 70 g in a petit gâteau mold (7 cm in diameter) greased and floured with a mixture of wheat flour and Chocolate Powder.

5.      Bake in a preheated oven (260°C) for 6 minutes, or until the dough is cooked around the edges but there is still a shine in the middle.

6. Unmold and serve while still warm with a scoop of cream ice cream.