Cooling: 2 to 3 days
Ingredients for 6 pers:
6 egg whites
1 pinch of salt
2 tbsp sugar
100g almond powder
100g icing sugar
4 tbsp unsweetened cocoa
400g milk chocolate
10cl of liquid cream
2 tbsp rum
1- Preheat the oven to 180 ° C
2- Prepare the macaroon dough: whisk the egg whites until stiff, adding salt and sugar. Keep aside. Sift the almond powder and icing sugar, then add the cocoa powder. Stir in the egg mixture whites, lifting the mass.
3- Pour the appliance on a baking sheet covered with parchment paper. Spread it out 1.5cm thick. Bake and cook 15 to 20 min.
4- Take the baking sheet out of the oven and let the macaroon dough cool on a grid with the paper. Then put it in the fridge for 12 hours.
5- Prepare the ganache: grate the chocolate in a bowl. In a saucepan, boil 4 tablespoons of water. Mix it with the cream, then pour the mixture over the chocolate. Wait 1 min. Mix, and put in the refrigerator.
6- Warm 250g of ganache in a bain-marie and keep the rest aside. Stir in the ointment butter. Heat the rum, flame it and pour it into the preparation. Store at room temperature 12h.
7- Whip the rum ganache in foam with an electric whisk 2 to 3 min. Cut the macaroon into 3 equal parts. Garnish with this mossy cream. Layer it and set aside in a cool place for 2 to 3 days.
8- When serving the cake, melt the rest of the ganache in a bain-marie. When it is just melted but not too hot, glaze it on the cake.