Emphysema Causing Painful Legs

In preparation a sweet, there are strict rules to follow: the doses are important, it is a matter of precision, patience and dedication.

For this reason I became a kind of "biofeedback" when I'm feeling a bit under pressure also prepare three desserts in a row, sometimes staying in the kitchen until late at night! *
not for nothing that this blog is full of sweet :-) The recipe is

Bernachon, comes from "La passion du chocolat" calls it "meringue" but more like a soft biscuit with almonds.
It 's a very sweet easy to prepare with few ingredients to be of excellent quality.
also a great way to recycle the egg whites, perhaps moving forward after you have prepared the brioche dough
:-) If you do not like the bitterness of dark chocolate can be replaced with a smooth milk chocolate and hazelnut .

Chocolate Meringue

Ingredients:

for "meringue: 6 egg whites


180 grams sugar 180 grams almond flour (or blanched almonds and passed to mixer)

For the ganache:

300 grams of dark chocolate (70%)
250 grams fresh cream

For the topping:
cocoa powder

The night before you prepare the ganache: Place the cream in a saucepan, bring to a boil and cook for one minute, stirring with a whisk. Remove from heat.
Break the chocolate into small pieces and add to hot cream, stirring until mixture is smooth. Cover, let cool to room temperature and place in refrigerator for at least 12 hours.
Beat the egg whites until stiff and add steadfast little almond flour at a time, stirring gently, being careful not to remove the compound.
put on two baking sheets two sheets of baking paper on which you have drawn two circles of 22 cm in diameter.
With the help of a pastry bag, put on disks designed the mixture of almonds, starting from the center and turning spiral outward.
Bake in oven at 220 degrees for 8 minutes (I had to turn the oven because they were too fast coloring) and let cool completely. It is, as I said, a kind of soft biscuit.
Soften the ganache in a double boiler, stirring well. Cover
a disc with a layer of an inch of ganache, using pastry bag.
Ask yourself above the other disk with the smooth side up. Let cool in refrigerator for an hour and then spread to the rest of the ganache over the cake, smoothing well with a spatula to even the sides.
sprinkle with cocoa.
If you leave the cake in the refrigerator for a few hours, be able to cut perfect slices.
With this post I participate in the collection of luscious Softly Snow : Chocolate Passion!

* then maybe, after weighing all the gram, mixed bottom-up and everything else, improperly set the oven temperature, and then goodbye to inner peace!