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When you make this be careful, lock it away and give the key to someone you trust because when you start eating this you might find it hard to stop. I make it with joconde sponge but if you have a soft sponge that you would rather use (like one for a swiss roll) then go for it. Just make sure to add the nuts.
You can also change things up a bit by using different nuts - walnuts work well as do almonds – just make sure that whatever nut you use is toasted to really bring out the nutty flavour.
- 250g Sugar, icing
- 100g Almonds, blanched, ground
- 300g Eggs (approx. 6)
- 65g Flour, bakers
- 50g Butter, unsalted
- 200g Egg, white, chicken
- 35g Sugar, granulated
- 150g Hazelnuts, ground
- Blend together the icing sugar and almonds if you can blitz it in a blender to make it finer)
- Melt butter
- Whisk the egg whites until they start to go frothy then slowly add in the sugar. Whisk until soft peaks form.
- In a separate bowl whisk the whole eggs until they start to keep their whisk trails
- Fold a third of the almond mix into the eggs then add half the flour. Keep alternating them until everything is folded in.
- Fold in the melted butter
- Fold through the egg whites in thirds
- Spread thinly and evenly onto a tray (you’re aiming for something about 1cm thick)
- Bake for around 10minutes at 1800C or until golden brown and just firm to the touch.
- Tip it out onto a cooling tray or clean bit of baking paper until it’s completely cold.
- 400ml cream
- 580g dark chocolate
- 100g butter (optional)
- Melt together the cream and chocolate stirring regularly until they become smooth and silky.
- Allow to cool until it becomes thick enough to spread
Putting it together
- Start with a layer of sponge then spread evenly over it a layer of ganache. Be careful you don’t make it too thick as this can get too rich really quickly.
- Keep layering sponge and ganache until you run out of one or the other but always try to end on a sponge layer.