To prepare the biscuit:
Pre-heat the oven to 180°C (th.6).
Butter a baking tray and cover with baking paper.
Separate the egg whites from the yolks. In one bowl, blend the egg yolks with the sugar.
In a second, whip up the egg whites with a pinch of salt.
Sieve and fold the flour into the first bowl, mix, then add in the melted butter and the whisedegg whites. Mix again.
Spread the resulting mixture on the buttered baking tray. Smooth with a spatula. Bake in the over for 10 minutes.
Remove from the oven and allow to cool.
Place the biscuit in a rectangular mould, of a size 17x25 cm
For the Gavottes® crunch:
Melt the praline and dark chocolate in a pan over a bain-marie.
Pour the melted chocolate over the crumbled Gavottes, mix well. Spread over the biscuit and leave to set in the refregirator.
Make a syrup with sugar and water.
Cut up the chocolate and melt it in a pan over a bain-marie.
Separate the egg whites from the yolks. Place the yolks in a bowl and beat them with the sugar syrup.
Pour the melted chocolate in with the egg yolks, mix thoroughly and allow to cool.
Whisk the cream into a Chantilly and blend it with the chocolate.
Spread the mousse on top of the Gavottes® crunch. Smooth the surface. Place back in the fridge.
For the chocolate icing, melting cream and chocolat on low heat, add the hot water and pour on the cold dessert
Refrigerate for at least 3 hours.
Cut the resulting cake into 6 or 9 individual dessert slices.
Suggestion: try spinkling some crumbled Gavottes® over the dessert slices!