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1
Preheat oven to 180 degrees Celsius.
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2
Sift flour, ground almonds, and icing sugar in a bowl.
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3
Beat the egg whites until stiff, adding powdered sugar gradually, in order to obtain a smooth consistency.
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4
Mix in sifted mixture with a spatula (flexible one).
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5
Spread on a baking sheet lined with parchment paper. Bake for 8-10 minutes. Let cool for 5 minutes, then cut out using desired form.
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6
This will serve as the basis for your cake.
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7
Mousse Custard Preparation:
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8
Chop the chocolate, and melt in a water bath, double boiler, or in the microwave.
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9
In a bowl mix the yolk and sugar.
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10
Pour the mixture into a saucepan, add the milk and 150 grams of cream, cook over low heat, stirring until the mixture thickens and coats the spoon (if you have a thermometer, temperature around 82-84 C). Remove from heat and pour the custard into a large deep bowl.
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11
Mix it in the blender to a smooth texture.
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12
Slowly pour one third of the hot cream over the melted chocolate.
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13
Using a spatula, mix vigorously in small circles to obtain a shiny mixture.
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14
Pour in the second third, mix using the same method, and the same for the last third..
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15
Whisk 200 grams of the remaining cream for a soft and fluffy texture.
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16
When the temperature of the chocolate mixture had reached 45 to 50 C, add a third of the foamy cream. Stir, and gently add the remaining cream with the spatula.
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17
Crunchy Praline Preparation:
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18
Chop the chocolate and melt it in the microwave. Add the praline to the the melted chocolate, add the crushed lace crepes and mix gently.
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19
Place the cut dacquoise in the bottom of a cake ring.
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20
Cover with a layer of crunchy praline, then with the dark chocolate mousse.
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21
Smooth the surface with a spatula and store in a freezer for at least 12 hours.
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22
Unmold the frozen dessert and let thaw in in the refrigerator for at least 6 hours before serving.
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23
To serve, garnish with cocoa powder.
