For 6x18cm cake rings
Bitter Chocolate Almond Biscuit
550g Egg whites
350g Marzipan 50%
250g Egg yolks
300g Van Houten Professional Dark Chocolate Easy-Melt 65%
Stiffly whisk the egg whites and 200g sugar.
In a robot coupe blender, mix the marzipan with the egg yolks, eggs and 100g sugar.
Blend the two mixes together. Add the dark chocolate and the butter previously melted at 35 C. Carefully, add the sifted flour.
Fill the moulds and bake at 200 C for around 20 minutes.
800g Van Houten Professional Soft Cake Coating
150g Crushed roasted almonds
Warm the Soft Cake Coating at 26 C, mix with the roasted almonds.
600g Light syrup
10g Vanilla extract
Cut the biscuit in 2 slices (horizontally).
Put the first layer in the cake ring.
Soak the biscuit generously with syrup, add 2/3 of the chocolate cream.
Cover with the second biscuit slice, soak again abundantly. Spread the rest of the chocolate cream and smooth with a palette knife.
Let it cool down in a chiller for 2 hours minimum.
Coat the cake by pouring over the Van Houten Professional Soft Cake Coating warmed at 35 C.
Let it set it in a chiller for 10 minutes and decorate as desired.