A chocolate delight from the recipe archives of Epcot’s Chefs de France

Epcot's Chefs de France Matignon. Located in the France pavilion at Epcot Center at Walt Disney World, Chefs de France offers a taste of authentic French cuisine.

Chocolate always seems to star in magical desserts that intrigue diners of all ages. Today’s recipe is called called Matignon and it is from our archives is for a dessert item that is no longer on the menu at Chefs de France in the France pavilion at Epcot Center at Walt Disney World. Nevertheless, former visitors still write to tell us that the chocolate indulgence is among her fondest vacation memories. The talented culinary team at Disney was happy to share this classic preparation with us in 2002. At the time this picture was shot, the entire Disney resort was celebrating the 100th anniversary of Walt Disney’s birth. The “100 Years of Magic” celebration included special entertainment and promotions.

EPCOT’S CHEFS DE FRANCE MATIGNON

Yield: 4 servings.

Cake:
4 eggs
8 ounces sugar
8 ounces flour
Ganache:
2 cups heavy cream
8 ounces dark chocolate
3 ounces butter
2 ounces sugar
1 vanilla bean
Syrup made from mixture of rum, sugar and Kahlua
Creme anglaise:
2 cups milk, scalded
5 tablespoons sugar
Pinch of salt
4 egg yolks, lightly beaten
1 teaspoon vanilla
Ice water

1. To make genoise cake, whip 4 eggs with 8 ounces of sugar over low heat until creamy. Remove and slowly mix in 8 ounces of flour. Spread cake mixture on a flat pan with 1/4 inch sides and bake in a 300 F oven for 10 minutes.
2. To make ganache, place cream, butter, sugar and vanilla bean in a pan. Bring to a boil. Remove from heat. Pour cream mixture over chocolate and whip together.
3. To make creme anglaise, heat milk, sugar and salt in the top of double boiler over medium heat, stirring until sugar dissolves. Stir a little milk mixture into egg yolks, then add eggs to milk mixture. Set mixture in pan over barely simmering water. Cook, stirring until thickened, 2 to 3 minutes. Mix in vanilla. Cool mixture quickly by setting the pan in ice water and stirring briskly. Refrigerate until ready to use.
4. Cut the genoise the size of the 1 1/2-cup capacity domed molds. Dampen the pieces with the syrup. In the molds pour in the ganache to fill half. On top of the ganache put a piece of the genoise; cover with more of the ganache until it has filled the mold. You should use approximately 1 1/2 cups of the ganache. After the ganache has hardened, invert the molds onto a plate and serve with creme anglaise.