Chocolate and ladyfinger delight

Bonne Maman® ladyfingers, dark chocolate, heavy cream, almonds, cocoa powder, icing sugar, sugar, water

Where the calories come from

8 servings

1
Prepare a sugar syrup: in a saucepan, pour the sugar and water and heat until simmering. Once the sugar has melted, turn off the heat and pour the mixture into a shallow bowl to cool.
2
Chop the chocolate squares and put them in a bowl.
3
In parallel, heat the heavy cream in a saucepan or microwave. Once hot, pour it over the chocolate. Stir until the chocolate is melted and smooth.
4
Line a cake tin or terrine with parchment paper or plastic wrap.
5
Pour 1/3 of the chocolate ganache into the bottom of the tin. Place ladyfingers dipped in the syrup in the center, upside down (curved side against the ganache).
6
Pour 1/3 of the chocolate ganache over the biscuits and sprinkle with crushed hazelnuts or almonds. Pour the rest of the ganache and smooth it out. Place ladyfingers on the ganache, upside down, to create the base of the chocolate delight.
7
Cover with plastic wrap and let it set in the refrigerator for 6 hours.
8
When ready to serve, turn the chocolate delight over onto a serving platter, remove the paper, and dust part of the delight with cocoa, protecting the center with a small bowl. Place a cookie cutter in the center of the non-cocoa circle and dust the inside with icing sugar.
9
Melt a little chocolate, cut 5 ladyfingers in half. Stick the half-ladyfingers against the sides of the chocolate delight using a touch of melted chocolate, with the rounded part facing up.