Recipe for 3 trays of 60x40 cm. In a mixing bowl with a paddle attachment, mix all ingredients together for 5 min at medium speed. Spread on silicon mat at 7 mm. Bake in deck oven at 180° C for 12 to 14 min with closed damper. Stack the sheets of cake putting baking paper between them when coming out of the oven.
1 recipe for 1 frame of 40x60 cm. Bring the cream to a boil and pour over the chocolate. Cool down to 35°C and add the butter. Use an immersion blender for a good emulsion. Spread 500 g per layer (x2) and 250 g on top.
Melt the chocolate to 40°C, add the oil and the broken success biscuit. Use at 35°C.
Warm-up egg whites and sugar to 60°C over a double boiler, then whip them up until cold. Fold the sifted almond powder and powder sugar. Pipe on the baking paper. Bake in a deck oven at 130°C for three hours open damper.
Build up the 3 layers of cake with 500 g of ganache in between, use the 250 g of ganache remaining on top of the cake. Freeze and cut to 15x10 cm. Keep it the refrigerator to thaw, then dip into the chocolate coating at 35°C.
Decorate with chocolate curls and stars, add some pieces of success biscuit.
Chocolate curls:
On a granite table spread some tempered dark chocolate and scrape it with a tart ring to make the curls.
Chocolate star:
In between two guitar sheet spread some tempered dark chocolate and use a cookie cutter to cut the star.
