1. Sponge cake:
Preheat the oven to 180°C.
Prepare a buttered baking sheet covered with baking paper.
Separate the egg whites from the yolks. Blanch the yolks with the sugar. Beat the egg whites with a pinch of salt.
Add the sifted flour, melted butter and egg whites. Pour onto the baking sheet, smooth and bake for 10-15 minutes. Leave to cool.
2. Crispy:
Spread the Gavottes spread on the cooled sponge cake and add pieces of plain Gavottes for crunch.
3. Chocolate Mousse:
Prepare a syrup with the water and sugar. Melt the chocolate in a bain-marie.
Beat the egg yolks with the sugar syrup, then add the melted chocolate. Leave to cool.
Whip the cream until stiff and fold in the chocolate mixture. Spread over the crispy topping. Refrigerate.
4. Icing:
Melt the chocolate with the cream and hot water. Pour over the cold dessert and set aside in a cool place.
5. Finishing:
Unmold the dessert and serve.
Advice
Be sure to cool each layer thoroughly before adding the next for a perfect result.
For a neat presentation, use interestingly shaped cookie cutters to cut out the sponge cake.
This crunchy chocolate-praline dessert with Gavottes is a true celebration of flavors and textures.
Between the crunchiness of the Gavottes, the softness of the sponge cake, the richness of the chocolate mousse and the glossy icing, each bite is a pure delight. Perfect for special occasions or for a festive dessert during the end-of-year celebrations
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