Chilli Chocolate Langues de Chat

Instructions

1. 1

   Preheat the oven to 180°C (350´F). Line a baking tray with parchment paper.

   Tip: For even baking.

2. 2

   In a medium bowl, whisk together the almond flour, granulated sugar, and salt.

   Tip: Make sure to sift the dry ingredients.

3. 3

   In a separate bowl, melt the unsalted butter and dark chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to burn the chocolate.

4. 4

   Add the cocoa powder, chilli flakes, and vanilla extract to the melted chocolate mixture. Whisk until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Gradually pour the egg mixture into the chocolate mixture, whisking until smooth.

   Tip: Add the eggs one at a time, allowing each egg to fully incorporate before adding the next.

6. 6

   Fold in the almond flour mixture until just combined. Be careful not to overmix.

   Tip: The batter should still be slightly lumpy.

7. 7

   Spoon the batter onto the prepared baking tray, leaving 2.5 cm of space between each langue de chat.

   Tip: Use a spoon or piping bag to create the desired shape.

8. 8

   Bake for 18-20 minutes or until the edges are set and the centres are still slightly soft.

   Tip: Let the langue de chat cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

9. 9

   To make the heavy cream ganache, heat the heavy cream in a small saucepan over medium heat until simmering.

   Tip: Be careful not to boil the cream.

10. 10

    Remove the ganache from the heat and stir in the cocoa nibs until well combined.

    Tip: Let the ganache cool to room temperature before using.

11. 11

    To assemble the langue de chat, place a cooled langue de chat on a serving plate and drizzle with the heavy cream ganache.

    Tip: Optional: top with additional cocoa nibs or chilli flakes.