Larieux

(Source: THE LONDON COOKBOOK, page 56)

· Serves 10 ·

To be made one day in advance and kept refrigerated.

Ingredients

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Making the biscuit: Whisk 6 egg yolks with 115g (4oz) sugar, flour, cocoa and almonds until pale in colour. Carefully fold in the whisked egg whites and melted butter. Spread the mixture to a depth of approximately 1cm on grease-proof paper and bake in the preheated oven for 10minutes. Set aside to cool.
3. Making the dark and milk chocolate mousses: Place the remaining sugar in a heavy-based saucepan and heat gently, without stirring, until the sugar reaches a temperature of 120°C/250°F and forms a syrup. Whisk the remaining 4 egg yolks, add the sugar syrup and beat briskly until cold. Divide the mixture between 2 bowls.
4. Melt the dark chocolate in a bowl placed over a pan of simmering water. Mix the melted dark chocolate with half the whipped cream and half of the egg yolk mixture. Repeat with the milk chocolate.

Assembling:

Cut the biscuit and place inside a stainless steel ring (23 x 4cm/9 x 1in). Cover with the dark chocolate mousse, then the milk chocolate mousse, smoothing with a palette knife. Refrigerate overnight.

Finishing:

Remove the ring warming the ring with a warm damp cloth helps. Cover with dark chocolate glaze (75per cent chocolate and 25 per cent sugar syrup). Decorate with chocolate fans or thin chocolate squares and serve.

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