Soft chocolate almond

• Sugar 155gr
• Almond powder 135gr
• Starch 20gr
• Baking powder 2gr
• Whole eggs 95gr
• Egg yolk 40gr
• Liquid cream 135gr
• Dark chocolate 55gr
• Liquid vanilla 2gr

Progression

-With the liquid cream and the chocolate we will make a ganache

-We mix all the other ingredients in the mixer bowl and let rise to have a very airy cookie

-Add the ganache by mixing gently

-the biscuit must reach 1/3 of the height of the mold

- Cooking 25 to 30 minutes 160 ° C

Baking ganache

• Liquid cream 275gr
• Sugar 60gr
• Dark chocolate 200gr
• Whole milk 50gr
• Eggs 50gr
• Salt 2gr
• Liquid vanilla 2gr

Progression

-Bring the liquid cream, vanilla and sugar to a boil and pour over the dark chocolate

-Add cold milk then salt and eggs

- Chinese the ganache to remove air bubbles

- pour the ganache on the cookie up to the mold

- Cooking 25 minutes 130 ° C

Cocoa streusel

• Flour 65gr
• Sugar 65gr
• Almond powder 45gr
• Butter 65gr
• Salt 2gr
• Cocoa powder 30gr

Progression

-We mix all the ingredients in the bowl

-We make small balls of pasta on a baking sheet

-Baking 20 minutes 160 ° C