Chocolate Mousse Cake with Caramelized Almonds

Serves 6

Chocolate Biscuit (sponge)
1 cup Egg whites
1 cup Sugar
1 cup Egg yolks
3/4 cup Cocoa powder
3/4 cup Sugar
1 tbsp Cake flour
Caramelized Almond
1/2 cup Sugar
1/2 cup Water
1 1/4 cup Sliced almonds
Chocolate Mousse
1½ cups Dark baking chocolate
5/8 cup Milk
2 cups Heavy cream

Place chocolate in a bowl. Boil milk, then pour over chocolate. Stir with a spatula until mix is velvety smooth.

Whip the heavy cream until soft, and when the chocolate mixture is at 115 F, mix both together in a bowl with a spatula.

In a baking pan lay out the chocolate biscuit (sponge), sprinkle with caramelized almonds, and cover with the mousse. Freeze. Remove and cut into small rectangular shapes. After defrosting for 30 minutes in the refrigerator, serve with you favorite ice cream and warm chocolate sauce.

Biltmore Executive Pastry Chef Olivier Rodriguez