Preparation : 30 min
Cooking time : 20 min
Ingredients (for 4 people) :
For the ganache :
Equipment :
Pre-heat the oven (mark 5).
Mix the ground almonds, flour and 250 g of sugar in a bowl.
Beat the egg whites until stiff in another bowl, add the remaining sugar and beat for another few seconds.
Fold the beaten egg whites gently into the other ingredients.
Using the icing bag and the nozzle filled with the mixture, make two discs of the same diameter on the baking sheet lined with the baking paper.
Dust with the icing sugar and bake for 20 min.
Leave on a rack to cool.
Prepare the ganache: pour the single cream into a pan and bring it to the boil. Add the chocolate in pieces and melt it over a very low heat.
Remove from the heat when the chocolate has melted.
Stir the mixture until it is smooth, then add the cocoa and leave to cool.
Beat the ganache and add the butter.
To assemble the cake: place a biscuit disc on a plate, cover with a ½ cm layer of ganache, place the second biscuit disc on top and leave the cake in the fridge for half a day to harden.
Before serving, sprinkle little chocolate shavings around the cake, then dust one third of the cake surface with icing sugar and the rest with cocoa.
