Baccarat Gateau

Beat to form ribbon.

Whisk to soft peaks.

Combine both egg mixtures.

Fold in. 

Add

Spread out on 35*28 cm baking tray covered with a Silpat sheet.
Bake at 180˚C for 15-18’ in a convectional oven.

Boil. 

Pour the liquids over. 

Add at 40˚C; emulsify. 

The recipe is for 2 frames of 10*30 cm.

Place a layer of chocolate sponge on the bottom. Cover with a thin layer of crunch. Fill up with chocolate ganche. Place a second sheet chocolate sponge. Repeat this operation 4 times. Allow to set. Glaze with chocolate ganache. Cut into 2.5 cm slices and decorate to taste.