Mousse:
1 1/2 cups of bittersweet chocolate chips
1/3 cup of ground almonds
2 tablespoons of vanilla extract
5 eggs
Rocambole:
6 tablespoons of all-purpose flour
6 tablespoons of cocoa powder
1 pinch of salt
1 tablespoon of active dry yeast
4 eggs
3/4 cup of ground almonds
1 tablespoon of vanilla extract
confectioner's sugar
Mousse:
1 1/2 cups of bittersweet chocolate chips
1/3 cup of ground almonds
2 tablespoons of vanilla extract
5 eggs
Rocambole:
6 tablespoons of all-purpose flour
6 tablespoons of cocoa powder
1 pinch of salt
1 tablespoon of active dry yeast
4 eggs
3/4 cup of ground almonds
1 tablespoon of vanilla extract
confectioner's sugar
To make the mousse filling: melt the chocolate with the almonds and 1/4 cup of water, whisking until smooth
Remove from heat, let cool, then whisk in the vanilla extract and well-beaten egg yolks
Whisk in the stiffly beaten egg whites
Refrigerate for 3 to 4 hours or until the mixture has a good consistency to spread
To make the rocambole: sift together the flour, salt, and yeast
Beat the egg whites until stiff
Add the ground almonds, one tablespoon at a time, beating always
Beat in the well-beaten egg yolks and vanilla extract
Add the stiffly beaten egg whites
Finally add the sifted ingredients
Grease a 38x26x2.5 cm baking dish
Line with parchment paper
Grease again
Place the dough, spreading it evenly
Bake in a hot oven for about 13 minutes
Place on a floured cloth
Remove the paper, quickly cut off the crusty edges and roll up in the cloth
Let cool
Unroll and generously cover with the mousse filling
Roll up again
Refrigerate for some hours or overnight.
