Legend Fall

Serves 8

Ingredients

350g dark chocolate
Praline paste 190g
30g praline grains
30cl cream
4 eggs
20 cookies with a spoon
40CL water
Half glass of rum

Achievement

Line a charlotte mold with parchment paper.
With 180g of dark chocolate and 4 eggs, prepare chocolate mousse. Pour the mousse into the charlotte mold.

In a double boiler, melt 70g of dark chocolate with praline paste 40g. Add 10 cl of cream, mixing well. Spread the sauce over the chocolate mousse.
In a bowl, combine water and rum. Cut biscuits in half the thickness. One by one, dip them quickly in the rum syrup then cover the surface of the chocolate praline sauce.

In a double boiler, melt 150g praline paste. Add 10 cl of cream, mixing well, then add the praline grains. Spread the sauce over the layer of biscuits.
Cover with a layer of ladyfingers as before.
Cover with parchment paper, place a weight and place in refrigerator. Allow at least 4 hours.

Turn out onto serving platter. In a double boiler, melt 100g of dark chocolate. Add 10 cl of cream and mix well. Prepared at the last moment, this sauce can be served hot to accompany the cake. Prepared in advance, it can be used to coat the cake. It is then allowed to harden for 1 or 2 hours.
Serve alone or with a praline sauce.

Chocolate mousse

Melt the chocolate in a bain-marie. When cooled, add one by one the yolks, stirring vigorously. Whisk the egg whites with a pinch of salt until stiff. Gently stir in the snow to the chocolate mixture.

Praline Sauce

Praline paste 200g
40CL cream
60g praline grains

Melt the praline paste. When melted, mix with a spatula to form a smooth paste. Stir in the cream while stirring to obtain a homogeneous sauce. Add beans praline. Cool completely, stirring tamps in time to avoid the formation of a skin.