Let's first make the chocolate biscuit. Combine the cake flour and cocoa powder together and sift 2-3 times.
Mix the egg yolks marked with ◎ on the ingredients list with the sugar until pale.
Make a meringue with the egg whites marked with ○ and the sugar. Whisk half the sugar with the egg whites until the mixture is firm enough to leave a trail, then add the rest of the sugar.
Take half of the yolk mixture from step 2 and mix into the meringue. Once you have a marble pattern, mix in the remainder of the yolk mixture until you get a marble pattern again.
Now we're going to add the cake flour and cocoa mixture from step 1. First add half into the meringue and just before it's all combined, add in the other half. Be very careful not to over-mix at this stage.
Pour the meringue mixture into a piping bag fitted with a 1cm diameter round tip and pipe the mixture into heart shapes on a piece of baking paper. If you pipe them as if you were writing a 'y' they should become a nice shape.
Sift some powdered sugar over the top. If the powdered sugar sinks into the meringue, just sift over once more. Then put into an oven pre-heated to 160°C and bake for 15 minutes.
Take the granulated sugar marked with ● in the ingredients list and pour it in the pan. Heat the sugar up until it begins to change colour, at which point add the almonds.
Once candied, spread them out thinly on a baking sheet and let them cool.
Once cooled, wrap in a bag or paper and crush them with a rolling pin.
Now for our ganache. Chop the chocolate up and add to a bowl. Boil the butterfat cream and add the bowl. Stir in to melt the chocolate.
Once cooled a little, add the almond mixture from step 10. Leave in a bowl placed in icy water to cool until a little thick whilst you continue to mix.
Once the biscuits have baked, remove from the oven and gently peel away from the baking paper. Put your ganache on half of them before pairing them up with the other half to make sandwiches.
Story Behind this Recipe
I made these biscuits according to my husband's preferences. I wanted to make a heavier biscuit but it came out quite light.
The meringue is very important when making the biscuits. Make sure it forms stiff peaks and be careful not to knock too much air out.