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1
Preheat oven to 420 u00b0 F.
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2
Combine flour, ground almonds, 60g of sugar and chocolate powder.
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3
Beat the egg whites using a whisk, until stiff then add the remaining 70g of sugar.
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4
Gently combine the chocolate powder mixture and egg whites with the mixer at minimum speed.
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5
Pour into the cake pan and spread so that it is filled fully.
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6
Cook for 10 minutes.
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7
Let it cool while you prepare the crunchy praline.
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8
Melt pralinoise, I preferred using the microwave for 5 minutes at 360.
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9
rumble the Gavottes crispy crepes with your hands.
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10
Mix the melted pralinoise, Gavottes crispy pancakes and praline together.
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11
Cover the almonds with the still warm crunchy praline. Set aside to cool and harden.
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12
Meanwhile prepare the chocolate mousse.
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13
In a saucepan, boil 2 tbsp of water and sugar.
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14
Using the whisk, beat the 3 egg yolks and the egg, then pour in the syrup gradually and whisk until mixture is frothy.
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15
Melt the chocolate in microwave for 5 minutes at 360.
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16
Add it to the above mixture.
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17
Using the balloon whisk, whip the cream, until the volume doubles and stiff peaks form. Cream must be very cold to whip properly.
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18
Using the K beater on minimum speed, add the whipped cream to the chocolate mixture.
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19
Cover the crunchy praline with the mousse.
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20
Smooth and chill for at least 4 hours.
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21
Better prepared the day before.
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22
You can sprinkle with chocolate powder, powdered sugar or other presentation effect.
