- 6 egg whites.
- 250 g ground almonds.
- 150 g of powdered sugar.
- 1 tablespoon flour.
- 200 g dark chocolate.
- 75 g of butter.
- 3 eggs.
- 20 g of powdered sugar.
- 150 g dark chocolate.
- 4 tablespoons of water.
- 50 g sugar.
- 30 g of butter.
Cookies: beat the egg whites until stiff, adding a pinch of salt. Gradually add sugar, continuing to whisk for a brilliant and smooth. Add the flour and almonds .
Mix gently from bottom to top with a spatula. Pour into a rectangular mold covered with buttered parchment paper .
Preheat oven to 150 ° C. Cook the preparation for 40 minutes at this temperature.
Cool the cookies on a wire rack then
Cut in half in the thickness direction to obtain two pieces
. < br /> .. identical
foam. while the cookie cools, break the chocolate into small pieces and melt it (without water) in a pan in a water bath ..
Off the heat, gradually incorporate butter previously cut into small pieces .
Pour the mixture obtained inthe egg yolks, stirring briskly .
Beat egg whites with salt and sugar. Gently stir in the preparation .
Pour over one half of the cookie. Cover with the second half and chill .
Icing. In a double boiler or in the microwave, melt the chocolate, broken into small pieces with 4 tablespoons of water. Add the butter in pieces and then gradually the icing sugar .
Pour over cake nappant fully .
Chill until to serve .
. Note: More chocolate is rich in cocoa and cake will be the best.
Eliminate immediately all products containing fats other than butter
Cocoa. This is not real chocolate!
Notes: Note: More chocolate is rich in cocoa and cake will be the best. Immediately remove all products containing fats other than butter