A very classic French dessert.
3 layers,
1) Bottom, a kind of sponge cake : Almond Succès
- 3 egg whites
- 35 gr granulated sugar
- 100 gr ground almond
- 100 gr icing sugar
- 15 gr flour
2) Middle layer : Crunchy Praline
- 200 gr pralin
- 70 gr milk chocolate
- 30 gr butter
- 100 gr crêpes dentelles (or another fine crispy biscuit)
3) Top : Chocolate Mousse
- 200 gr cooking chocolate
- 400 gr cream (30% fat mini)
1) Beat the egg whites until stiff, add the granulated sugar and beat again until smooth and firm.
Blend together the icing sugar, the ground almonds and the flour. Then combine delicately this mixture into the egg whites. Pour the batter in a pastry circle and put in a preheated oven (gentle heat) until golden (~15 minutes according to your oven). Let cool down.
2) Melt the milk chocolate with the butter and then add the pralin and the crepes dentelles. Spread over the almond succès.
3) Melt the cooking chocolate, let cool down for a while (must be liquid but not too warm).
Whip the cream until stiff and add the melted chocolate, combine well and delicately. Spread this chocolate mousse over the previous layer (crunchy praline) and put in the fridge for 3 or more hours.
Sprinkle with cocoa powder and serve.
The batter for the almond succès...
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