This cake may look impressive but it is incredibly easy to make. Don't be afraid, read the recipe and you'll see, it's easy, breezy !
INGREDIENTS
Almond cake
- 60 g of almond powder
- 20 g of flour or cornflour
- 3 egg whites
- 125 g of sugar
Chocolate mousse
- 200 g of dark or milk chocolate
- 75 g of sugar
- 3 yolks
- 30 cl of full cream
Crunchy praline
- 20 crêpes dentelles
- 150 g of pralinoise or chocolate praline
PREPARATION
- Make the cookie: Separate the whites from the yolks, reserve the 3 yolks for later.
- Whisk the whites until they are frothy, add half the sugar in a stream, continue to whisk. When they are firm, add the rest of the sugar, and finish beating for 30 seconds, they should be smooth and shiny
- In a bowl, put the flour and almond powder (ideally, sift them), then add the whites gradually, lifting the dough, which must keep a maximum of air bubbles
- Spread on a baking sheet covered with baking paper, on an even thickness, and bake for 10 minutes at 200°C
- Melt the praline (in a double boiler or in the microwave), then pour it into a bowl with the crushed crêpes dentelles and mix with a spatula.
- In your pastry circle (or cake mold with hinge), cut a circle of cookie and place it at the bottom. Spread the praline mixture on the cookie, smooth the surface and put in the fridge to harden.
- Make the cream: In a saucepan, make a syrup with the sugar and water (2 tbsp.), bring to a boil and thicken for 2 minutes.
- Whisk the egg yolks in a bowl, pouring in the syrup to obtain a clear foamy mixture
- Melt the chocolate in the microwave or bain-marie and add it to this preparation, let it come down to room temperature
- Whip the cream until stiff, then add to the chocolate mixture, pour into the circle, smooth the surface and let set in the fridge for 4 hours before unmolding
- Sprinkle with cocoa powder or chocolate decorations