Suzy cake revisited at RinQuinQuin (inspiration: Suzy Palatin and Pierre Hermé)

Ingredients

250 gr of dark chocolate (Valrhona Manjari 64% cocoa)

250 gr of sweet butter

200 gr of sugar

4 eggs

70 gr of flour T55

5 cl of RinQuinQuin

1 mango

Some slices of candied orange

Preheat the oven to 180 ° C

Cut some mango cubes and let them macerate in the RinQuinQuin

Melt the chocolate in pieces with the butter.

Mix well and homogenize

Whisk the sugar and eggs until the mixture whitens.

Add the melted butter / chocolate mixture to the eggs, then the flour with a spatula.

Pour into a mold (cake or square 20 cm) lined with parchment paper.

Bake for 30 minutes

Cool on a baking rack

Dressage:

Cut cake slices or 5 x 5 cm squares

Place the candied oranges and mango soaked with RinQuinQuin

The candied orange "flower" was made with the pulp and a few drops of tempered chocolate.

Taste at room temperature with a RinQuinQuin without ice cube

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.