Chocolate Raspberry Torte, With Wafer And Hazelnut Crunch

Biscuit

• Beat the eggs with the sugar, add the melted chocolate with butter, mix well and gently add the whipped egg whites.
• Bake the biscuit at 160° for 12/15 min.

Crunch

• Melt the chocolate and add the chopped nuts, roll out into a 0.5 centimetre and flatten.

Mousse

• Heat the cream and the raspberry coulis, melt the gelatine that has already been soaked in cold water.
• Pour onto the melted chocolate and mix the whipped yolks with the egg whites beaten with sugar.

Finish

• Add the whipped cream.
• Line a mould with the biscuit, then add a little mousse to the bottom, then the crumbled crunch, then top with more mousse.
• Keep in the refrigerator and before serving, dole into individual portions.