For the meringue layer
- 8 egg whites
- 200 g sugar
- 100 g ground walnuts
- 80 g flour
- 1 pinch of salt
- 10 g baking powder
For the cream
- 8 egg yolks
- 200 g sugar
- 500 ml milk
- 50 g cornstarch
- 150 g dark chocolate
- 100 g butter
- 10 ml rum essence
- 1 pinch of salt
For the biscuit layer
- 30 petit beurre biscuits
- 100 ml strong coffee
For the glaze
- 200 g cooking chocolate
- 100 ml heavy cream
- 50 g butter
- 50 g toasted walnuts
Preheat the oven to 180°C and prepare your baking tray with parchment paper. Ensure all ingredients are measured accurately before beginning to maintain perfect consistency.
Beat the egg whites vigorously with a pinch of salt until firm peaks form. Gradually incorporate the sugar, continuing to mix until the meringue becomes glossy.
Fold in the ground walnuts gently, then sift the flour with baking powder and incorporate slowly. Avoid overmixing to preserve the airy structure of the batter.
Spread the mixture evenly into the prepared tray, smoothing the surface carefully. Bake until lightly golden, performing the toothpick test to confirm the interior is fully cooked.
Prepare the cream by whisking egg yolks, sugar, and salt until pale. Add starch, pour in milk, and cook while stirring continuously to prevent sticking.
Remove from heat after thickening, then incorporate chocolate, butter, and rum essence. Stir until smooth and glossy, allowing the cream to cool slightly before spreading over the cooled base.
Dip the petit beurre biscuits briefly into strong coffee, ensuring they absorb moisture without becoming soggy. Arrange them neatly over the chocolate cream layer to create a firm structure.
Melt chocolate with heavy cream and butter over low heat, stirring constantly. Pour the warm glaze evenly over the biscuit layer, smoothing it with a spatula for uniform coverage.
Sprinkle roasted chopped walnuts generously over the glaze, then refrigerate the dessert several hours. Slice using a thin knife cleaned between cuts to achieve perfectly neat portions.
