In a mixer, mix the almond powder, the sugar, icing sugar, flour, starch and chocolate. Sift the preparation. Whip up the egg whites with the sugar and incorporate the sifted preparation.
Pipe a circle of 18 cm of diameter and of 1 cm thickness on a Silpat®, powdered 2 times with icing sugar. Bake at 180°C for 15 to 18 minutes.
Make a custard cream and pour over the chocolate. When the preparation reaches 33 to 35°C, then add the soft whipped cream. Pour 470 g of mousse in an inox 18-cm ring covered with a plastic tuile.
Place the frozen insert in the mousse and freeze.
4 Assembly & Finishings
Ingredients
Preparation
Heat the Puratos Miroir Glassage Chocolate at 40°C.
Glaze the cake and immediately sprinkle some golden cocoa powder on top.
Slowly shake the cake so that the cocoa powder cracks on top.
Place a dark chocolate circle around the cake.
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