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Realization of the biscuit spoon: Preheat oven to 220 ° C
With an electric whisk, beat the egg whites until stiff and the sugar gradually. Then add the egg yolk with a spatula and finally the sifted flour and mix gently several times.
Then roll the dough on a baking paper lined plate to remove the faucet air bubbles and bake at 220 ° C for 6 minutes.

Loosen the cake shape and cut strips long enough to go to the form to miss. Cutting a circle at the bottom with the bottom of the mold, and then the strips of the width to the height of the mold.

For the chocolate mousse:
Separate the whites from the yolks. Beat the egg whites.
Melt chocolate in a water bath and let cool take. Once the warm chocolate to take it and the egg yolks, mix well. Then add a third of the egg whites and mix well, then gently fold in the rest.
Store in a refrigerator.

For the brittle and assembly:
, To make the syrup: In a saucepan of water to a boil with the sugar, then cool.

Cook remaining sugar in a dry pan with a thick bottom, until you get a golden color. Then add the almonds and mix quickly.

Pour the mixture onto a silicone baking mat and spread thinly with a rolling pin. Cool and store it in a dry place.

Mounting: miss in a pan or pie made of stainless steel, set the cookie and adding syrup. Add a layer of chocolate mousse, then a layer of raspberries. Crush of brittle sprinkle and then cover everything with a layer of chocolate and smooth the top with a spatula.

Book Charlotte to cool for 5 hours, then decorate the décercler brittle.

Ingredients:

• 200g raspberries For the sponge:
• 3 eggs
• 80 g sugar
• 80g flour For the mousse:
• 200g dark chocolate
• 5 eggs For the brittle:
• 150g sugar
• 60g flaked almonds For the syrup:
• 100 g sugar
• 40 oz water

Total time: Preparation + cooking time: 35 minutes
Yield: 8 people