You will need: 2 Small almond handustrians, 2 tbsp. Spoons of softened butter, 2 tbsp. Spoons of flour, 2 tbsp. spoons of sugar powder, 2 tbsp. Spoons of cocoa powder without a slide. For cream: 100 g of chocolate, 6 yolks, 340 ml of milk, 200 ml of cream, 50 ml of freshly welded espresso, 2 tbsp. Spoons of chocolate-nut paste, 1 tbsp. Spoon of sugar powder, 1 tbsp. Spoon of potato starch.
Cooking process: Oven preheat to 200 degrees. Flour to connect with almonds, powdered and cocoa, add softened butter and grind everything in a blender. The resulting mass is evenly put in the form for baking, pressing the dough with his fingers, and send for 10 minutes to the freezer. Chocolate break into pieces. Cream and 300 ml of milk pour into a small saucepan, pour sugar powder, mix, add chocolate and on average fire to boil. Yolks whipping a mixer into a light mass. Continuing to beat, add chocolate-nut pasta to yolks. Starch pour into the remaining milk, mix, introduce into the yellow-chocolate mass and beat the whole mixer. Pour a little hot milk with cream, mix and pour into a saucepan with milk, stirring continuously. Return a saucepan on fire and, continuing to stir, warm up, while the cream does not thicken. Pour espresso, mix, remove the saucepan from the fire and give the cream cool. Chilled korzh remove from the freezer and bake in a preheated oven for 20 minutes. The finished korge to cool down, then break into small pieces and grind in a blender in a bastard. Large transparent glasses, lay the crumb, chocolate cream and crumb again.