Almond Chocolate Mi-Cuit, Heilala Tonga Vanilla Chantilly

1.

Firstly roast almond meal while melting the butter.

2.

Wisk in a mixing bowl, eggs and sugar to a soft peak.

3.

Then add the eggs one at a time then add the almond meal, baking and cocoa powder previously sifted together.

4.

Then at last, the chopped dark chocolate.

5.

Bake in a cake ring with a silicon paper around so it’s easy to remove the ring.

6.

Bake 14 minute at 180*c in a fan oven.

1.

Whip all ingredients together to stiff peak

1.

Mix all ingredients with a paddle

2.

Then crumble on a tray and bake 10 min at 170C

1.

Bake the mi-cuit, then place on a plate, have chocolate crumble on a place to hold the whipped cream.