Royal chocolate

Ingredients:

For almonds success:

Grams of almond powder: 60
Gras of powdered sugar: 100
Fls of flour: 15
Egg whites: 3
For the crunchy praline:

Grs de pralinoise (Foal or Nestle): 200
Crepes lace gavottes: 9 sachets
Grams of praline powder: 40
For the chocolate mousse:

Gras of powdered sugar: 75
Yellow: 3
Egg white: 1
Grs of chocolate at least 50% cocoa: 200
Whole liquid cream: 30 cl

Preparation:

For almond success:

1 Butter a Ø24 cm cake ring or 16.2 x 23.6 cm pastry frame and place on a baking sheet lined with baking paper.

2 In a bowl, sift the flour with the almond powder and add 50g of sugar.

3 Beat the egg whites, incorporating the remaining sugar when they begin to firm. Using a spatula, gently stir in the previous mixture. Pour the dough into the circle and level the surface. Bake for 10 minutes in a preheated oven at 220 ° C.

For the crunchy praline:

4 Melt the praline in a bain-marie. Crumble the pancakes laces and incorporate them in the pralinoise, as well as the praline. Mix everything well and reserve.

5 Place the pastry ring on the serving dish. The inside of rhodoïd (transparent food-grade plastic tape) will be easy to put on and will allow a better finish. Add the cooled almonds, cover with the crispy praline still warm and let cool in the refrigerator so that the crisp hardens.

For the chocolate mousse:

6 In a small saucepan, boil 2 tablespoons water with the sugar. When the sugar has boiled, pour over the beaten eggs and whisk vigorously with an electric mixer until the mixture increases in volume and becomes foamy.

7 Melt the chocolate in a bain-marie and pour it into the previous mixture.

8 In another bowl, whip the cream very cold until you have a firm whipped cream. Gently stir it in several times to the chocolate mixture.

9 Cover the crisp praline with the chocolate mousse. Smooth with a spatula and place for at least 6 hours in an airtight container or covered with stretch film to protect the cake from odors.

10 Sprinkle with bitter cocoa before serving, and decorate according to the desires of the moment!