Preparation: 40 minutes
Baking time: 12-15 minutes
Oven temperature: 175-200° C / 350-390° F
Middle groove in the oven
Should not be frozen
200 g [7 oz] almonds
4 bitter almonds
190 g [6,7 oz] of icing sugar (3 1/4 dl / 0,65 pt)
3 egg whites (1 1/2 dl / 0,3 pt)
Chocolate butter cream:
65 g [2,3 oz] sugar (3/4 dl / 0,15 pt)
3/4 dl [0,15 pt] water
3 egg yolks
150 g [5,3 oz] soft butter
1 tablespoon cocoa
75 g [2,6 oz] chocolate
1 tablespoon oil
 grind the almonds. Mix the almonds with sifted icing sugar. Whisk egg whites completely stiff and gently stir in the almond/icing sugar mixture.
 Put the dough on a baking sheet with a spoon and even the cakes to make them flat. Fry the cakes as indicated and cool them on a grid.
 Cook water and sugar to syrup (a drop dripped in cold water should stiffen). Whisk the egg yolks and pour the warm syrup over the egg yolks in a thin jet while whipping vigorously. Cool the mixture and add the butter in pieces during strong whipping. Add cocoa.
 Spread the chocolate butter cream on the underside of the cakes and allow to cool for at least 1/2 hour.
 Melt the chocolate together with the oil in a double boiler. Dip the chocolate butter cream side of the cakes into the chocolate/oil mix and put them on a baking paper.