How to cook
Beat the egg whites for the layer to a hard snow, while gradually adding the sugar. Then add the flour and stir the mixture well with a spatula, starting from the bottom and going up.
Pour the mixture into a tray about 8″ (20 cm) x 11 3/4″ (30 cm), laid out with baking paper and bake at 360°F (180 °C) with the fan off for about 12-13 min. Once the layer is ready, immediately syrup it with 2/5 cup (100 ml) boiling milk and leave it to cool.
To make the cream mixture, put the milk to boil. Soak the gelatin in 8 tbsp water. Beat the egg yolks with the sugar until whitened. Once the milk is boiling, add it to the egg yolks and return to the stove to boil again. Take it off the stove right away and add the gelatin. Leave it to cool.
Beat the confectionery cream until fluffy and to it add the cooled egg cream and grated chocolate. The cream is quite runny at first but then becomes gel-like.
Distribute the cream over the layer and decorate as desired. It needs to sit for at least 1 night in the fridge for the cream to harden.