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This recipe is legendary in France! The taste surpasses all baked goods!
Each of you can bake a delicious chocolate cake.
Follow the instructions in the video recipe and you will be fine.
Cook with love!

Dacquoise cookies:
150 g roasted almonds.
Grind 1/2 part (75 g) into coarse crumbs.
1/2 part (75g) of almonds
40 g powdered sugar.
Grind into flour.
Mix the nuts until smooth.
150 g (4 pieces) egg white.
A pinch of salt.
Whisk until foamy.
90g sugar.
Beat until stiff peaks form.
Add the ground almonds.
Mix carefully from bottom to top so that the egg whites remain foamy.
Divide the dough into 2 equal parts.
Form circles with a diameter of 18 cm.
Bake in a preheated oven at 100°C (212F) for 90120 minutes (dry).
Open the oven door from time to time to allow the moisture to escape.
The finished sponge cake should be golden in color and quite dry.
If necessary, trim the edges of the sponge cake.

Cream mousse:
17 g gelatine.
85 ml water.
Stir until smooth.
Let stand for 710 minutes.
4 egg yolks.
1 tablespoon vanilla extract or vanilla sugar.
330 ml milk.
Stir until the mixture is smooth.
Cook over medium heat, stirring constantly, until you see the first signs of steam (bring to 85°C (185°F), do not boil!).
165 g white chocolate.
Gelatin.
Pour in the hot crème anglaise.
Stir until the mixture is smooth.
Allow to cool to room temperature.
230 ml cream (3336%).
Beat until peaks form.
Mix with the cream.

Wrap the cake ring in cling film.

For the filling:
250 g frozen currants. Defrost the currants and drain off the excess juice.

Place the cake in the refrigerator until it has completely set.

Wrap the cake pan with a warm towel so that you can easily remove the cake.
Cut into portions and enjoy!
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“Production Music courtesy of Epidemic Sound”.
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