20 min
Cook time
4
Servings
Hard
Difficulty
20 min
Total time
Ingredients
Instructions
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1
Turn the oven to 160°C.
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2
Pour pour the almond powder, flour, 250 grams of sugar into a bowl and mix.
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3
Put the egg whites in a mixing bowl and beat them until stiff peaks form, then add the remaining sugar and beat for a few more seconds.
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4
Pour gently fold the beaten whites into the mixture.
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5
Fill a piping bag (with a nozzle attached) with the preparation and form two disks of the same diameter on baking paper placed on a baking tray.
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6
Sprinkle with icing sugar, slide into the oven and bake for 20 minutes.
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7
Then place on a wire rack and let cool.
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8
Prepare the ganache:7. Pour the heavy cream into a saucepan and bring to a boil, add the chocolate in pieces and melt over very low heat.
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9
Once the chocolate is melted, remove from heat.
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10
Smooth the preparation, add cocoa powder and let it cool.
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11
Whip the ganache and add the butter.
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12
To assemble the cake:9.
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13
Place one biscuit disk on a plate, add a layer of ganache 0.5 cm thick, place the second biscuit disk on top, slide into the oven and let it set for half a day.
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14
Before serving, arrange small chocolate shavings around the cake, sprinkle icing sugar over one-third of the cake surface and cocoa powder on the rest.
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