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1
Let's first make the chocolate biscuit.
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2
Combine the cake flour and cocoa powder together and sift 2-3 times.
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3
Mix the egg yolks marked with on the ingredients list with the sugar until pale.
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4
Make a meringue with the egg whites marked with and the sugar.
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5
Whisk half the sugar with the egg whites until the mixture is firm enough to leave a trail, then add the rest of the sugar.
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6
Take half of the yolk mixture from step 2 and mix into the meringue.
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7
Once you have a marble pattern, mix in the remainder of the yolk mixture until you get a marble pattern again.
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8
Now we're going to add the cake flour and cocoa mixture from step 1.
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9
First add half into the meringue and just before it's all combined, add in the other half.
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10
Be very careful not to over-mix at this stage.
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11
Pour the meringue mixture into a piping bag fitted with a 1cm diameter round tip and pipe the mixture into heart shapes on a piece of baking paper.
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12
If you pipe them as if you were writing a 'y' they should become a nice shape.
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13
Sift some powdered sugar over the top.
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14
If the powdered sugar sinks into the meringue, just sift over once more.
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15
Then put into an oven pre-heated to 160C and bake for 15 minutes.
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16
Take the granulated sugar marked with in the ingredients list and pour it in the pan.
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17
Heat the sugar up until it begins to change colour, at which point add the almonds.
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18
Once candied, spread them out thinly on a baking sheet and let them cool.
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19
Once cooled, wrap in a bag or paper and crush them with a rolling pin.
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20
Now for our ganache.
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21
Chop the chocolate up and add to a bowl.
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22
Boil the butterfat cream and add the bowl.
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23
Stir in to melt the chocolate.
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24
Once cooled a little, add the almond mixture from step 10.
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25
Leave in a bowl placed in icy water to cool until a little thick whilst you continue to mix.
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26
Once the biscuits have baked, remove from the oven and gently peel away from the baking paper.
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27
Put your ganache on half of them before pairing them up with the other half to make sandwiches.
