Biscelia

Cooking

Step 1

Biscuit: Cover a 22 cm diameter mold with baking paper or grease with butter and sprinkle with flour. Preheat oven to 180°C. Mix flour with cocoa. Beat the whites with a mixer into a white foam and gradually introduce half (75 g) of granulated sugar. In another bowl, beat the yolks with the remaining sugar in a light foam. Add 2 tablespoons of egg yolks to melted butter. Stir and fold in beaten egg whites. As soon as the mass becomes homogeneous, add the flour mixture. Then add the remaining yolks. Transfer the dough into a mold and place in the oven for 20-25 minutes. The resulting biscuit is cut into shapes in the form of circles with a diameter of 5 cm.

Step 2

Ganache: Chop the chocolate and place in a bowl. Pour cream into a small saucepan, add powdered sugar and mix. Bring cream to a boil (but do not boil) and remove from heat. Pour the hot cream into the chocolate and leave for 2-3 minutes without stirring. Then mix with a whisk until smooth. Add butter. And mix again.

Step 3

Glaze: chop 20 g of chocolate with a knife, pour into a ladle, add water, sugar and 25 ml of cream. Bring to a boil over low heat and cook, stirring with a spatula, until the sauce is oily and no longer drips from the spatula. Grind 100 g of chocolate. Bring cream to a boil in a clean saucepan, remove from heat. Add some chopped chocolate and stir. In the same way, in several steps, add the rest of the chopped chocolate. Cool the mixture to a temperature not exceeding 60°C. Add the butter pieces, stirring as gently as possible, then add the chopped almonds.

Step 4

Put a biscuit, ganache, biscuit again on the cookies, carefully pour everything with warm glaze and put in the refrigerator to harden.