Technical Stages :

• Melt chocolate and butter in a micro-wave.
• Mix thoroughly.
• Mix the almond paste along with icing sugar, egg yolks and the whole egg until blanching of the mixture.
• Add the melted preparation of chocolate and butter.
• And at last, cocoa and sieved flour.
• Beat the egg white firm using an electric beater.
• Thicken them with caster sugar.
• Add the beaten whites to the chocolate preparation.
• Pour this mixture in a cake pan. Baking on tray would be ideal.
• Bake 15 to 20 minutes at 180°C.
• When finished, leave to cool.
• Ganache: Bring 170 g liquid cream to a boil.
• Pour the boiling cream on the chocolate cut in pieces.
• Mix well and leave to cool until the preparation temperature goes down to 30°C.
• Beat the liquid cream into whipped cream.
• Add this whipped cream to the chocolate preparation.
• Set aside.
• Cut out disks of dough.
• Place one disk at the bottom of a mousse ring with a minimum height of 4 to 5 cm. If no mousse ring, you may superpose 2 tart rings.
• Coat completely with chocolate ganache.
• Cover with the second disk of chocolate biscuit.
• Leave to harden in the fridge for about 4 hours.
• When the cake is cold, remove from the mold.
• Heat a bit of dark glaze in the microwave or in the oven.
• Smooth it using a whisk and leave to cool a bit.
• Glaze the surface of the cake with the dark glaze taking care to place the cake on a rack above a hollow dish to collect the excess glaze.
• Tap the grid to remove the excess glaze.
• Store in the fridge until serving dessert.
• Chef's tip: You may decorate the surface of the cake with chocolate shavings or candy crumbles such as M&M's.