preparation: 20min | cooking: 30min | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion: 8 persons

ingredients

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• 2 rolls of puff pastry (pâte feuilleté)

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• 125g butter

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• 125g powdered sugar

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• 125g dark chocolate, cut in pieces

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• 125g powdered almond

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• 2 eggs

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• 1 Tbsp rum

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• 2 tsp of almond extract

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directions

1. Melt chocolate and butter in a saucepan over low heat.

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2. Meanwhile, beat eggs and sugar, whisk until mixture is smooth; Add it to the butter-chocolate mixture; When the mixture is cool, add the almond powder, rum and almond extract.

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3. Put the 1st pastry roll in an oven tray, spread over it the marzipan chocolate mixture, making sure to leave a 1.5 cm of dough around the border.

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4. Place the coin somewhere toward the edge of the marzipan mixture to decrease the possibility of finding it, then spread the 2nd roll pastry by welding the edges well.

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5. Spread beaten egg yolk on the cake with a brush (to make the surface brownish when cooked) and draw the spirals (below illustration).

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6. Sprinkle lightly with icing sugar to make the galette shine and bake for 30 minutes in a hot oven (180 °C).

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tips

1. The person cutting the galettes should be the last one to choose his portion since he might know where the coin is.

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2. The winner should put a carton crown on his/her head.

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