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This recipe was uploaded by Kye
Préchauffer oven to 220 ° C (thermostat 7).
The chocolate frangipane:
Break the chocolate into pieces and melt in a bain marie. Work the softened butter with sugar until mixture is well blended and fluffy. Add almonds, chocolate, 2 eggs and cinnamon (1-2 teaspoons to taste).
Unroll the dough on a baking sheet keeping it on its paper, prick a few holes. Garnish the center with chocolate mixture and spread up to 2 cm from the edge. At this time we add a little figurine or a dried bean.
Cover with second pastry. sticking the two parties by pressing all around with your fingers, and return the board as a hem by dampening with water if necessary. Mark the edges with a fork.
With a brush, glaze the surface of the cake with egg yolk, then use a knife blade to make a design. Finally, prick the dough in several places to prevent it from swelling.
Bake the cake 30 minutes, if not cooked enough give it another10-15 minutes in oven.