chocolate Success

     Ingrédients pour le succès :
          - 250 g de poudre d’amandes
          - 250 g de sucre (200 + 50)
          - 20 g de farine
          - 4 blancs d’oeuf à température ambiante


     Ingrédients pour la ganache:
          - 350 g de chocolat noir de couverture
          - 2 fois 250 g de crème liquide entière




Success:

1. Preheat oven to 210 ° C

2. In a bowl, combine ground almonds, 200 g of sugar and flour

3. Beat the egg whites until stiff, shaking with 50 g sugar
     (ie, put the sugar at the end and start at low speed gradually increasing)

4. Stir gently with a spatula the egg whites to the dry mixture

5. Pour over the Flexipat (no need to butter, you probably know)

6. bake

7. and unmold

8. Divide the biscuit in half and place one half in

9. Today, only half of cookie is used, the other half carefully filmed, is reserved for the freezer


Ganache:

1. Prepare ganache with chocolate and 25 cl of liquid cream

2. cool

3. Whisk remaining 25 cl very cold whipping cream and fold into the ganache


Assemble the dessert:

1. Pour a layer of ganache on the fluffy biscuit

2. Crumble the meringues (either homemade or store-bought, which was the case for me, for lack of time)

3. Continue by chocolate mousse

4. Smooth with offset spatula, by providing a few millimeters to receive frosting

5. Freeze at least 2 hours


Chocolate Icing:

1. Ganache in which we can add a little butter

2. Use warm glaze and pour in

3. Frosting naturally spread on the surface


4. Let set and decorate with chocolate curls, mesh chocolate meringue crumbs ...