Difficulty:[usr 3 ]
Prepare the sacher biscuit.
Gradually mix the eggs, yolks and 50 g of sugar with the almond paste until you obtain a smooth and homogeneous paste.
Melt the chocolate with the butter and sift the flour. Whisk the egg whites firmly with the remaining sugar.
Mix part of the whites with the almond base and then pour in the melted chocolate, then the flour and finally the rest of the whipped whites.
Spread out on a baking sheet covered with parchment paper and bake at 210°C (th.7) for about 9 minutes.
Prepare the chocolate cream.
Heat the milk and cream in a saucepan. Mix the egg yolks with the sugar and add them to the milk-cream mixture. Cook over very low heat, stirring regularly.
As soon as the cream begins to thicken very slightly, pass through a sieve and pour in 3 times over the crushed chocolate.
stir well to achieve a perfect emulsion.
Leave to crystallize in the refrigerator for 5 to 6 hours, or even overnight.
Make the light ganache.
Boil the milk and pour it in 3 times over the crushed chocolate.
Stir vigorously to obtain a perfect emulsion.
Add the cold liquid cream using an immersion blender.
Leave to crystallize for 5 to 6 hours, or even overnight, before whipping.
Cut the sacher biscuit into 4 pieces, cut 4 parts of creamy chocolate and place a quenelle of light ganache on each one.
Divide among 4 plates, decorating as you wish.
Source:REGAL Magazine. No. 55. November 2013.
