These individual tortes are served with a salted caramel sauce and homemade ice cream. Buy the ice cream instead of making it from scratch and this recipe can be ready in 30 minutes.
For the vanilla ice cream, bring the milk, vanilla seeds and half of the cream to the boil, then simmer. In a separate bowl, whisk the egg yolks and sugar until they are pale and fluffy. Mix the egg mixture into the hot milk, then pour in the remaining cream, remove from the heat and pass through a fine sieve. Transfer to an ice cream machine and churn for 1-2 hours or until you have a smooth ice cream.
Preheat the oven to 170C/325F/Gas 3 and line two baking trays with parchment paper.
For the chocolate sponge, in a clean bowl whisk the egg whites with a pinch of salt until they start to form soft peaks, add the demerara sugar slowly and continue whisking until stiff peaks form. Partially fold in the ground almonds. Add the egg yolks and melted dark chocolate and fold through the mixture until the colour is an even light brown. Spread onto the two lined baking trays and bake for 10 minutes.
For the chocolate mousse, in a pan set over a medium heat bring the double cream and semi-skimmed milk to the boil. In a bowl, beat the sugar and egg yolks until smooth and pale in colour. Whisk in a quarter of the cream mixture, and once incorporated whisk in the remainder. Transfer to a medium pan and cook over a low heat until the mixture reaches 72C (use a cooking thermometer for this). Put the chocolate into a large bowl and slowly pour the cream mixture over the chocolate, whisking all the time until the chocolate is fully incorporated.
For the chocolate tuille, in a clean bowl or freestanding mixer beat the sugar and butter together until smooth and pale. Add the egg whites very slowly (to avoid splitting the mix). Turn the mixer down to the slowest setting and add the cocoa powder. Mix until fully amalgamated and then spread a thin layer onto a silicone mat. Bake in the oven for 10 minutes. Remove and set aside to cool.
For the salted caramel sauce, in a thick bottomed saucepan bring the sugar, 100g/3½oz water and glucose to a rolling boil for about five minutes until a golden-brown caramel forms. Add the double cream and bring back to the boil stirring to make sure any caramel pieces dissolve. Finally add the coffee liqueur and the salt before removing from the heat.
To serve, slice the sponge and tuilles into 5cm/2in squares. Sandwich two squares of sponge with mousse and top with a tuille square, repeat four times. Serve with a drizzle of caramel sauce and a scoop of ice cream.
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