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- Terrina di Cioccolato e
Mandorle
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Ingredients:
For the almond biscuit:
6 & 1/2 ounces almond flour
8 & 1/2 ounces egg whites
6 & 1/2 ounces sugar
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For the chocolate ganache:
28 ounces bitter chocolate flakes
9 ounces fresh cream
2 tbsp rum
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Directions:
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- Whisk the egg white till white and stiff,
continue whizzing and sprinkle in the sugar and lastly the
almond flour.
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- Butter an oven sheet, spread the mixture out
1 inch thick and bake in a pre-heated oven at 350° F (180° C), till brown.
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- Place the chocolate in a pan; bring the
cream to a boil and pour it on top of the chocolate, cover
with a lid so that the chocolate melts and stir in the 2 tbsp
of rum.
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- In a terrine, or baking tin with removable
ring, spread a first layer of ganache, then a layer of almond
biscuit and continue until you finish the ingredients.
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- Let it cool and serve cut in slices with a
chocolate sauce or coffee sorbet.
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- That's it!
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