Terrina di Cioccolato e Mandorle

For the almond biscuit:
180 grams almond flour
240 grams egg whites
180 grams cup sugar

For the chocolate ganache:
800 grams bitter chocolate flakes
250 grams fresh cream
2 Tbsp rum

Whisk the egg white till white and stiff, continue whizzing and
sprinkle in the sugar and lastly the almond flour.
Butter an oven sheet, spread the mixture out 1 inch thick and bake in a
pre-heated oven at 180C - 350F, till brown.
Place the chocolate in a pan; bring the cream to the boil and pour it
on top of the chocolate, cover with a lid so that the chocolate melts
and stir in the 2 Tbsp of rum.
In a terrine, or baking tin with removable ring, spread a first layer
of ganache, then a layer of almond biscuit, and continue until you
finish the ingredients.
Let it cool and serve cut in slices with a chocolate sauce or coffee
sorbet.

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